SKIN CARE AND OLIVE OIL

Skin Moisturizer
Whether applied to face or body, olive oil will penetrate deep into the skin and provide a long-lasting shield of moisture to keep skin smooth and supple. Used either as a night cream or daily moisturizer, it is best applied to damp skin, when water can help reduce any feeling of greasiness. We recommend using extra virgin olive oil.

Our readers have also suggested that a little lemon juice mixed with olive oil can provide a more bracing and refreshing feeling. In her best-selling book The Passionate Olive, Carol Firenze suggests making a moisturizer made of Italian parsley, water, and extra virgin olive oil.

Expect the natural benefits of olive oil to take a bit longer to be absorbed into the skin than most lightweight packaged skin products. But the advantages can be longer lasting too.

Exfoliator
If dry and scaly skin is a problem, Carol Firenze also suggests mixing olive oil and sea salt in a rub and massaging it into the affected area to slough off dead skin and enrich the healthy layer beneath it. Or add a few tablespoons of olive oil with a drop or two of lavender essential oil in a bath. This is a luxurious way to relax, soothe and moisturize the whole body.

Nail and Cuticle Care
Extra virgin olive oil makes the perfect, simple solution for dry nails and cuticles. Simply rub a few drops into the cuticle area and around the nail. Cuticles stay plump and moist, and nails respond with a natural shine.

Eye Makeup Remover
Just a drop or two of extra virgin olive oil on a cotton pad is all it takes to gently and effectively remove eye makeup without irritating the delicate skin around the eye area. The biggest added advantage is that when used consistently, olive oil can soften the skin around the eyes and smooth out wrinkles.

 

SKIN CANCER AND OLIVE OIL

A 2001 study from Japan found that hairless mice exposed to damaging doses of sunlight then soothed with olive oil developed fewer skin cancers. We don't know if people's skin will react the same as hairless mice, but it is likely that the antioxidants in olive oil could help prevent cancer in humans too. Sunlight damages DNA and creates free radicals that cause oxidative damage. Olive oil has polyphenols and other natural antioxidants that could prevent the type of damage that leads to cancer. Cheaper refined olive oil didn't seem to help the mice as much as fresh, extra virgin olive oil. The utility of this study is unclear, as no amount of olive oil would undo all the damage caused by the sun. A wiser course would be to avoid the sun, use a hat and sunscreens and save the olive oil for a salad.

A more recent study from Ireland demonstrated the role of olive oil in an anti-cancer diet. It seems that the lycopene of tomatoes is more effectively utilized to prevent skin cancer when combined in the diet with olive oil. These foods eaten together provided the equivalent of a low factor sunscreen of protection to the study participants. Again, it should be noted that the best protection from sun is afforded by hats, clothing and minimal exposure.

OVARIAN CANCER AND OLIVE OIL

In a Milan study published by Bosetti in 2002, women who ate more olive oil had better protection against ovarian cancer. The study looked at the diets of nearly 3,500 Italian women: 1,031 with ovarian cancer, and 2,411 without cancer. The women who consumed the highest amount of olive oil (up to three quarters of an ounce daily) had the lowest rate of ovarian cancer, reduced 30% from the average.

COLON CANCER AND OLIVE OIL

Colon cancer is the second most common cause of cancer death in Americans. Animal studies have shown that dietary fats increase the development of colon tumors. The fact that the Western diet is high in fats seems to correlate with the high incidence of colon cancer among Americans as opposed to the rest of the world. But different fats have different effects.

Doctors in the Department of Gastroenterology, University Hospital in Barcelona decided to test olive oil to see if it could safeguard against colon cancer compared to other oils. Investigators studied the effects of a diet rich in safflower, fish oil or olive oil on rats, which had been given a chemical that accelerates cancer in the bowel. After five months, twice as many rats in the safflower group had developed tumors as the rats in the other two groups. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.

It is not known what specific property of olive oil lowers the incidence of bowel tumors. Olive oil is an n9 fatty acid (primarily monounsaturated) with a different structure from safflower and fish oil. Dietary olive oil was shown to help prevent colon cancer development. The study authors postulated that these effects may be partly due to a lowering of inflammation chemicals in the intestines.

BREAST CANCER AND OLIVE OIL

In 2003, M. Solanas from the Department of Cell Biology in Barcelona reported in the International Journal of Oncology that olive oil slowed breast cancer in rats. A corn oil diet stimulated more cancers than a control diet, while olive oil led to fewer and smaller tumors than the control diet.

A 2009 study from Barcelona (the Catalonian Institute of Oncology) by Menendez et al confirmed that the polyphenols in extra virgin olive oil are effective in combating breast cancer cells of the HER-2 type. The study notes that the isolated polyphenols were applied in much higher concentrations than what can be consumed in dietary olive oil, but their findings may help explain the protective effect olive oil seems to have in preventing certain types of cancer among Mediterranean women. The researchers were also careful to point out that only extra virgin olive oil, which is not heated or refined, would contain these beneficial polyphenols.

CAN OLIVE OIL HELP PREVENT HEART ATTACKS?

A recent study looked at the basic disease process behind heart attacks: the development of blood clots that block the coronary arteries. Several studies in Mediterranean countries have shown that the incidence of heart disease is lower than would be expected by blood cholesterol levels. Many feel that this discrepancy can be explained by the high amount of olive oil in the diet in this region. But what is it in olive oil that lowers heart attack risk? Researchers Larsen LF, Jespersen J, and Marckmann P at the Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark decided to see if it was due to olive oil affecting the blood's basic ability to form clots. Less effective clotting would mean fewer heart attacks. The researchers compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagulation factor VII, which is a key factor in blood clot formation. In this study eighteen healthy young men consumed diets enriched with olive oil, sunflower oil, or rapeseed oil for a period of 3 weeks. Levels of Factor VII were significantly lower in those who ate olive oil compared to sunflower or rapeseed (canola) oil. The study's conclusion was that olive oil may lower the procoagulant tendency of fatty meals which could explain the low incidence of heart attacks in Mediterranean countries.