Paul Breslin
While it is well known that olive oil contains a type of healthy fat that can protect against heart disease, its role in preventing cancer has not been as well researched. Rutgers professor of nutritional sciences Paul Breslin and colleagues at Hunter College have found that an ingredient in extra-virgin olive oil, oleocanthal, ruptures a part of cancerous cells, releasing enzymes that cause cell death. Read more at Rutgers Today.
