Africa: Could Olive Oil Be Latest Weapon Against Cancer?

Following a Mediterranean diet has long been regarded as the key to a long and healthy life. And now scientists may have found one of the key reasons why… An ingredient in extra virgin olive oil, oleocanthal, kills human cancer cells without harming healthy ones, researchers found… The oleocanthal works by rupturing a part of the cancer cell called the lysosome, which acts as the cell’s waste dump, releasing proteins that cause it to die… "The lysosome is the garbage dump, or the recycling centre, of the cell," said researcher Paul Breslin, from Rutgers University in the U.S. "Once you open one of those things, all hell breaks loose. "The lysosome is isolated in the cell because it’s so toxic. If you rupture the membrane that’s compartmentalising the lysosome, the inside of it leaks out into the cell.

Read the entire article at allafrica.com »

Scientists Transform Lettuce into ‘Superfood’

A team of Rutgers University scientists has developed a lettuce product to compete with the nutritional value of blueberries, quinoa, almonds and kale… According to information provided by Leon Segal, director of Rutgers’ Licensing and Technology Office of Technology Commercialization, the Rutgers lettuce is not that watery, flavorless sandwich topper that constitutes much of the public’s lettuce diet. Instead, the research team used tissue culture technology to create a colorful and nutritionally powerful red leaf plant they call Rutgers Scarlet Lettuce… Most important, it tastes good- at least to Rutgers professor Ilya Raskin, who led the project… With support from the National Institutes of Health, Raskin and his team from the School of Environmental and Biological Sciences set out about three years ago to see how they could boost the health value of the vegetable through "nutritional breeding."

Read the entire article at www.vegetablegrowersnews.com »

Olive Oil May Prevent Cancer, Study Finds

Olive oil, a staple of the Mediterranean diet and long hailed as a cardiovascular health enhancer, is now showing promise as a cancer preventive. That’s the exciting news from a recently published study in the scientific journal Molecular & Cellular Oncology… The breakthrough study, by cancer researchers Paul Breslin of Rutgers University and David Foster and Onica LeGendre of Hunter College, was conducted on cancer cell lines in a laboratory, a standard method for examining how different substances affect cancer cells.

Read the entire article at www.foxnews.com »

Olive Oil Compound Kills Cancer Cells in Minutes

An ingredient in extra-virgin olive oil kills a variety of human cancer cells without harming healthy ones… "We needed to determine if oleocanthal was targeting that protein and causing the cells to die," says Paul Breslin, professor of nutritional sciences in the School of Environmental and Biological Sciences at Rutgers and coauthor of a new study published in Molecular and Cellular Oncology… After applying oleocanthal to the cancer cells, the researchers discovered that the cancer cells were dying very quickly- within 30 minutes to an hour. Programmed cell death takes between 16 and 24 hours, so the scientists realized that something else had to be causing the cancer cells to break down and die.

Read the entire article at www.theepochtimes.com »

Component in EVOO Kills Cancer Cells

A new study has proven that an ingredient in extra virgin olive oil can kill cancer cells. The results of the study, which will be published in the journal Molecular and Cellular Oncology, were made public on January 23, 2015… The researchers, nutritional scientist Paul Breslin (Rutgers University), biologist David Foster (Hunter College) and chemist Onica LeGendre (Hunter College) discovered in a lab study that the ingredient, called oleocanthal, causes a rupture of a part of the cancerous cell which releases enzymes and causes cell death, without harming healthy cells. In this way, cancer cells are killed by their own enzymes… "There are many compounds in EVOO that have a 6-carbon ring structure on them and collectively they are known as phenolics," Breslin added. "These compounds are collectively good anti-oxidants preventing oxygen pore-radicals from forming and they also tend to be anti-inflammatory. Oleocanthal has been shown to interfere with processes associated with many types of inflammation, Alzheimer’s disease, and cancer formation and growth."

Read the entire article at www.oliveoiltimes.com »