Thursday, October 17, 2019

Naturally kills cancer cell: Olive Oil Kills cancer cells

A tumor is an irregular body tissue swelling or enlargement. Tumors can be either benign or malignant. Benign tumors are cancers whose original site cells remain. We form a localized cell mass that encapsulates when it develops and causes death only rarely.

On the other hand, malignant and cancerous tumors invade the tissue in which they develop. They often pass into the lymphatic system and the bloodstream, forming secondary tumors at other sites known as metastases. Growth rate and metastasis vary depending on the tumor type.

Different environmental factors (physical factors: radiation; chemical factors: other nutrient constituents) and genetic factors are involved in tumor formation. Environmental factors are most significant in most types of cancer.

Cancer is one of the main death causes in developed countries, and its incidence is on the rise.
It is now accepted that a relationship exists between diet and a large number of malignant tumors growing. One of the major risks of cancer development is cell oxidation: the more susceptible the cell is to oxidation, the higher the cancer risk.

Colorectal, prostate, and breast cancer are the types of cancer most closely associated with diet. Recent research has shown that the type of fat tends to have more implications for the incidence of cancer than the amount of fat.

OLIVE OIL AND CANCER Olive oil has a protective effect against certain malignant tumors (breast, prostate endometrium, digestive tract).

Several studies have shown that olive oil reduces the risk of breast cancer. Eating a healthy diet of olive oil as the main source of fat could significantly reduce cancer incidence. The theory for this is that cell mutation caused by cancer are partly caused by diet-ingested toxins that damage DNA. The body needs vitamins and antioxidants like those in olive oil to fight such free radicals.
It has also been documented that a diet rich in olive oil is associated with a reduced risk of intestinal cancer. The protective effect of olive oil is independent of the amount of fruit and vegetables eaten in the diet.
Recent studies have shown that olive oil protects against colon cancer. Work has recently been performed on the metabolic effects of fats, in particular, the protective function of olive oil in chronic liver disease and is an intestinal disorder known as Crohn's disease. The findings point to the beneficial effects of olive oil on pre-cancer lesions. Research scientists have come to different conclusions after studying three forms of diet. The olive oil diet reduced the number of cancer lesions; the number of tumors that formed was obviously and substantially small, and the tumors were less aggressive and had a good prognosis.

This beneficial effect maybe linked to oleic acid, the predominant monounsaturated fatty acid in olive oil. It has been found that this fatty acid decreases the production of arachidonic acid-derived prostaglandins, which in turn plays a significant role in the production and development of tumors.
However, it is not excluded that other components of olive oil, such as antioxidants, flavonoids, polyphenols, and squalene, may also have a positive effect. Squalene is thought to have a positive effect on the skin by decreasing the occurrence of melanoma.
Olive oil also contributes to the flavor of vegetables and pulses, the advantages of which have been generally documented in cancer prevention.
Some very interesting, current research focuses on the defense of olive oil against childhood leukemia and various cancers, such as oesophageal squamous cell cancer.
Much remains to be known on how olive oil affects cancer, and there is still a lack of concrete evidence on the mechanisms behind the beneficial role that olive oil plays in preventing or inhibiting the growth of different types of cancer. Nevertheless, according to the data currently available, olive oil could be active at the same time during the different stages involved in the cancer formation cycle.