Can olive oil reduce risk of brain cancer?

The results from a study, published recently in Journal of Molecular Biology, suggest that a compound found in olive oil may aid in the prevention of brain cancer. The research, carried out at the University of Edinburgh (Edinburgh, UK), demonstrates that oleic acid – the primary constituent in olive oil – can halt cancer-causing gene function within cells. The substance, a fatty acid, stimulates the assembly of a cellular product that acts to prevent the formation of the cancer-causing proteins. However, the team led by Gracjan Michlewsk (University of Edinburgh), says it is too early to conclude whether consumption of...