Phenol in olive oil inhibits harmful genes

A recent study by scientists from the University of Cordoba (Spain) discovered the basic principle of the above use of olive oil, and the discovery of phenol in olive oil can inhibit one number of harmful genes.

In the report published in the latest issue of the British Medical Research Council Genome magazine, to analyze the effect of phenol in olive oil, scientists conducted experiments on 20 subjects. By asking them to eat breakfast with foods high in phenol content in pure olive oil and low-content phenol in processed olive oil.

Experimental results show that the amount of different loaded phenols can lead to the alteration of the effect of 98 genes in the body, some of which are inhibited, while some are reinforced.

In subjects fed foods rich in phenolic content, common genes associated with diseases such as inflammation, cardiovascular disease and type II diabetes have been inhibited.

Scientist Perez Jimenez said the finding proved that olive oil is rich in phenolic content, which has a very good effect on human health.