Helps Fight Cancer
In the pristine landscape of Calatabiano, where the ancient olive groves gaze upon the Ionian Sea and rest under the protective shadow of Mount Etna, Boscolivo Organic Extra Virgin Olive Oil is more than a symbol of tradition—it is a scientifically recognized source of natural compounds that may help the body resist cancer development.
One of the most fascinating aspects of extra virgin olive oil is its richness in bioactive molecules with potential anticancer properties. Among these, polyphenols such as oleuropein, hydroxytyrosol, and oleocanthal have been shown to modulate cancer-related pathways: from reducing oxidative DNA damage and limiting inflammation to inducing apoptosis in abnormal cells.
Boscolivo also contains a lesser-known but powerful antioxidant: squalene. Naturally present in high concentrations in extra virgin olive oil, squalene is a triterpene compound with documented chemopreventive effects, particularly in relation to skin cancer. Its lipophilic nature allows it to integrate into cell membranes, neutralizing reactive oxygen species (ROS) and enhancing the skin’s natural barrier against UV-induced damage.
Combined with monounsaturated fatty acids (MUFA) like oleic acid, these compounds work synergistically to support cellular health, modulate inflammatory signaling, and potentially reduce the risk of various cancers, including breast, colorectal, prostate, and skin cancers.
Cold-pressed and unfiltered, Boscolivo preserves the molecular complexity of the olive fruit—delivering not only culinary pleasure but also a naturally protective profile for long-term wellness.
Scientific References
- Owen, R. W. et al. (2004). Olive-oil consumption and health: the possible role of antioxidants. The Lancet Oncology, 5(2), 141–147.
- Newmark, H. L. (1997). Squalene, olive oil, and cancer risk: a review and hypothesis. Cancer Epidemiology, Biomarkers & Prevention, 6(12), 1101–1103.
- Menendez, J. A., & Lupu, R. (2006). Mediterranean dietary traditions for the molecular treatment of human cancer: Anti-oncogenic actions of the main olive oil’s monounsaturated fatty acid (oleic acid). Current Pharmaceutical Biotechnology, 7(6), 495–502.
- Fabiani, R. (2016). Anti-cancer properties of olive oil secoiridoid phenols: A narrative review of the molecular mechanisms involved. Nutrients, 8(9), 521.
- Escrich, E. et al. (2011). Olive oil and cancer: epidemiological and experimental evidence. British Journal of Nutrition, 105(2), 158–168.
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