The Effects Of Olive Oil To Breast Cancer

The Multidisciplinary Group on Breast Cancer Research (GMECM), directed by Dr Eduard Escrich, lecturer of the Department of Cell Biology, Physiology and Immunology, has demonstrated in previous researches that a moderate intake of virgin olive oil can slow down the spreading of breast cancer. Among the results obtained till now researchers emphasize the fact that a moderate intake of virgin olive oil slows down the spreading of this cancer because of the action of mechanisms which counterattack possible adverse effects of fats, instead an excessive intake of seed oils can be damaging. In the study, researchers will continue to study the effects olive oil can have on this type of cancer, with experimental studies and with human cell lines and samples.