Daijiworld Media Network – New York

New York, Jul 3: A natural compound in extra-virgin olive oil may have powerful anticancer properties, according to a study by Rutgers University and Hunter College. The research, published in the journal Molecular & Cellular Oncology, found that oleocanthal, a phenolic compound in olive oil, can kill cancer cells within 30 to 60 minutes without harming healthy ones.

Oleocanthal is already praised for its role in supporting heart and brain health, and this discovery adds another promising benefit. In lab tests, researchers observed that the compound ruptured the lysosomes—the cell’s waste-disposal centers—within cancer cells, triggering rapid cell death. Remarkably, healthy cells were only temporarily affected and recovered fully.

“We think oleocanthal could explain the lower cancer rates in populations following the Mediterranean diet, where olive oil consumption is high,” said researcher David Foster.

The study noted that oleocanthal levels vary across different olive oil varieties based on origin, harvest, and processing methods. Oils rich in oleocanthal were as effective as the purified compound in destroying cancer cells.

Lead scientist Paul Breslin added, “Once you open a lysosome, all hell breaks loose.” His team is now working to better understand why cancer cells are more vulnerable to oleocanthal than normal cells.

While further research is needed, scientists believe purified oleocanthal might one day serve as a therapeutic cancer treatment, offering hope for new, targeted approaches in oncology.