From a study by the Campus Bio-Medico University of Rome and the University of Teramo, in collaboration with the University of Camerino and the Karolinska Institutet in Stockholm, it emerged that extra virgin olive oil, one of the most famous and typical condiments of our Mediterranean diet, reduces and prevents the possibility of colon cancer.
The study has now revealed, on a scientifically founded basis, the mechanism by which oil reduces the risk of developing colon cancer. In fact, extra virgin olive oil is able to increase the expression of CNR1 tumor suppressor gene, which is very important for the health of our body, because it is able to regulate the mechanisms at the origin of alterations of genes that are sensitive to environmental factors.
The results obtained by the researchers certify that adequate quantities of extra-virgin olive oil in the diet are important for reducing genetic alterations related to the alimentary style.
The study reinforces the confidence that an appropriate diet can help prevent tumors, but also other widespread diseases such as neurological disorders, obesity and diabetes. Epigenetic changes, that is those deriving from environmental factors and, therefore, from the diet, are potentially reversible.
The results obtained from the research should induce to rediscover the validity at the table of foods typical of the Mediterranean diet, especially in Western countries, able to reduce the incidence of cancer.
