FLORENCE, ITALY – Extra virgin olive oil has known cancer-fighting properties, but not all olive oils are created equal, according to scientists at Siena University. Presenting their findings last week, Professor Marina Ziche and researchers Sandra Donnini and Erika Terzuoli said that extra virgin olive oil from Tuscany with Protected Geographic Indication (IGP) denomination has the highest concentration of cancer-fighting polyphenols.
The scientists also broke down exactly how these powerful anti-oxidants work to inhibit colon cancer, which is the most fatal cancer in the Western world after breast and lung cancer.
While regular extra virgin olive oil contains 100-250 mg of the wonder polyphenols, IGP-denominated Tuscan olive oil contains at least 450 mg.
It will work its magic at 40 mg or 3-4 tablespoonfuls a day, according to the findings. The research was made possible with a grant of 30,000 euros by the Tuscan IGP Extra Virgin Olive Oil Consortium.
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