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Thursday, 28 November 2013 00:00

Researchers analyse he beneficial properties of four compounds of virgin olive

The Tumor Immunobiology Research group from the University of Jaén linked to the Agrifood Campus of International Excellence (ceiA3) and headed by the researcher José Juan Gaforio , has published an article on the biological effects of four compounds of virgin olive oil in the body in the Journal of Agricultural and Food Chemistry, published by the American Chemical Society. This publication is listed as one of the leading international scientific journals in the subject of Applied Chemistry and Technology and Food Science.

In this article, UJA researchers linked to ceiA3 have analyzed what are the biological effects of oleanolic acid, maslinic acid, uvaol and erythrodiol in the body. "It is important to understand what are the effects of the intake of virgin olive oil for our health," says José Juan Gaforio. Thus , these compounds have anti-inflammatory properties , inhibit oxidative stress and reduce the damage that occurs in DNA, among others.

"These effects are essential for the protection of pathologies such as cardiovascular diseases or cancer. Virgin olive oil may play an important role in preventing damage or deterioration in the DNA due to the presence of bio-healthy compounds like those studied in this work," says the researcher, who recalled that all these properties are lost when the oil is refined.

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