A compound in Olive Oil may help prevent brain cancer

A recent study published in the Journal of Molecular Biology found oleic acid from Olive Oil was active in preventing the development of brain cancer.  Scientists from the University of Edinburgh analysed the effect of oleic acid from Olive Oil on a cell molecule, active in the brain known to suppress the formation of tumours (miR-7).  The scientists found the oleic acid from Olive Oil prevents a cell protein (ms12) from stopping the production of miR-7 therefore helping to prevent the formation of tumours.

"While we cannot yet say Olive Oil in the diet helps prevent brain cancer, our findings do suggest that oleic acid can support the production of tumour suppressing molecules in cells grown in the lab.  Further studies could help determine the role that Olive Oil might have in brain health," said Dr G Michlewski of the University of Edinburgh's School of Biological Sciences. 

NOTE:  The study was funded by the Medical Research Council and The Wellcome Trust.