A new study published by a team of researchers from the UK, Saudi Arabia and Egypt suggests that consuming extra virgin olive oil may reduce DNA damage caused by the intake of genetically modified soybean products.
The study revealed that rodents who were given olive oil and genetically modified soybean displayed reduced DNA damage in the spleen compared to rodents who consumed only GM soybean. GM soybean and GM corn products have been linked to health problems such as cancer, infertility and premature death.
Other benefits from EVOO consumption were identified in the study as well, including normalization of normochromatic erythrocytes altered by GM soybean. It was suggested that antioxidants in olive oil were at least partly responsible for these protective effects.
“We can conclude that adding EV olive oil to the diet of rats appears effective in inhibiting oxidative damage and may act as a protective agent against chronic diseases such as liver fibrosis, hyperlipidemia and diabetes,” researchers concluded.
“In addition, EV olive oil may also have a protective function against carcinogenic processes. Further clinical studies are therefore required to determine whether the observations observed in our study translate to human conditions and illnesses,” they added.
The study was funded by the Deanship of Scientific Research (DSR) at King Abdulaziz University.
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