This site is inspired by the work of David Servan-Schreiber and scientific literature on nutrition and cancer prevention. It does not replace medical advice and does not constitute a treatment.

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Olive oil

Strong evidence

Active compounds

PolyphénolsHydroxytyrosolActéosidesAcide oléiqueAntioxydants

Cancers studied in the literature

breastcolonuterusleukemia

Anti-cancer actions

  • Polyphenols and oleic acid act directly on breast, colon, uterine and leukemia cancer cells
  • Powerful antioxidant — reduces oxidative DNA damage
  • Central component of the Mediterranean diet, associated with a reduction in cancers

How to prepare it

Use for low-temperature cooking and salad dressings. Cold-pressed extra virgin olive oil.

Recommended dosage

2 to 4 tablespoons per day (replaces other vegetable oils high in omega-6).

⚗️ Food synergies

These foods potentiate the effects of Olive oil

Scientific sources

  • Dr Robert Owen — German Cancer Research Center, Heidelberg
  • Studies on the Mediterranean diet and cancer

🔬 Studies from Dr. Béliveau's laboratory

All publications →
2016J Nutr BiochemStrong evidence

Olive oil compounds inhibit the paracrine regulation of TNF-a-induced endothelial cell migration through reduced glioblastoma cell cyclooxygenase-2 expression

Lamy S, Ben Saad A, Zgheib A, Annabi B.

The phenolic compounds in olive oil (oleocanthal, hydroxytyrosol) inhibit COX-2 in human glioblastoma cells — a mechanism similar to ibuprofen.

Inhibition of COX-2 and the inflammatory cascade in glioblastoma

Source: richardbeliveau.orgRead article
2014Exp Cell Res 322(1):89-98.Strong evidence

Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

Lamy S, Ouanouki A, Béliveau R, Desrosiers RR.

Olive polyphenols block VEGFR-2, the main receptor involved in forming the new blood vessels that feed tumors.

Inhibition of the VEGFR-2 receptor (anti-angiogenesis)

Source: richardbeliveau.orgRead article