Olive oil vs. cancer

A great number of epidemiological studies have linked the intake of olive oil to the reduction in the
appearance of various cancers.
Olive oil is rich in monounsaturated fatty acids, which supply energy to human cells. Thanks to the polyphenols it contains, it helps reduce oxidisation of fatty tissue in the body. It also slows the aging process due to the fatty acids and vitamin C that it contains. These prevent oxidisation and the creation of free radicals.

The monounsaturated oleic acid of olive oil is highly resistant to oxidisation responsible for atherosclerosis or the hardening of the arteries, but it is also useful for the initiation of tumor treatment.

According to U.S. studies, consumption of olive oil more than once a day supports the female body in the fight against breast cancer.


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