Is Olive Oil Curative? – La Opinión de Málaga

A scientific "club" to research oleocanthal

A group of scientists, doctors, nutritionists, dietitians, and chefs has come together to promote research into oleocanthal, a natural phenol in extra virgin olive oil with high nutraceutical and functional potential.

The Oleocanthal International Society (OIS), also known as Health-Olive-Food, was founded on the Greek island of Zakynthos and includes the Andalusian Oleocanthal Society – Spanish Association.

Oleocanthal: a natural anti-inflammatory in extra virgin olive oil

Dr. José Antonio Amérigo, president of the Spanish society, explains that oleocanthal is a minor component of EVOO whose concentration varies depending on the olive variety, the harvest season, the soil type, and the amount of water available.

Varieties such as Picual, Cornicabra, and Morisca maintain stable levels of oleocanthal, while others like Hojiblanca or Picudo lose it quickly after harvesting.

According to Amérigo, "it is a non-steroidal anti-inflammatory drug (NSAID), the first known case of a natural medicine contained in a food like extra virgin olive oil."

A natural ally comparable to ibuprofen

Dr. Amérigo highlights that "EVOO has a very important health benefit: it is an anti-inflammatory just like ibuprofen, paracetamol, or diclofenac." This finding makes extra virgin olive oil a highly relevant functional food in medicine.

Additionally, EVOO rich in oleocanthal can be applied to the skin to prevent sunburn or relieve irritation thanks to its natural anti-inflammatory effect. The association currently collaborates with Hospital Costa del Sol on dermatological studies.

Therapeutic potential of oleocanthal

Dr. Oreste Gualillo, director of the Neirid Laboratory at the Hospital Clínico Universitario de Santiago de Compostela, states that oleocanthal has "great therapeutic potential" as a nutritional supplement to treat inflammatory and degenerative joint diseases.

His team is working to more deeply characterize the anti-inflammatory effect of oleocanthal, a molecule abundant in extra virgin oils with an intense flavor and a pungent sensation in the throat, common in southern Spain, Italy, and Greece.

European projects and lines of research

Gualillo's group plans to submit a project to the European Union's Horizon 2020 program, together with several European hospitals, to study whether patients with osteoarthritis improve their health through a diet supplemented with EVOO and walnuts.

Business innovation around oleocanthal

Companies like Carcabuey Health Ventures, located in Subbética cordobesa, are already marketing topical products with oleocanthal extract for pain treatment and physiotherapy in the United Kingdom, the United Arab Emirates, and China.

Amérigo believes that oleocanthal "could represent a true revolution" and give "added value to the Spanish olive oil sector," improving its competitiveness against other producing countries.

Oleocanthal in haute cuisine

Malaga chef Daniel García Peinado is one of the main ambassadors of oleocanthal. In his restaurant Alamar, located in the Hotel Vincci Selección Aleysa (Benalmádena, Malaga), he offers a menu rich in healthy phenols based on intense extra virgin olive oils.

"My cooking is based on health and gastronomy," says the chef, who combines flavor and nutrition to enhance the well-being of the diner.

Challenges for oleocanthal research

Experts warn that the lack of information among producers and the scarce investment in research are the main obstacles to the development of this new "olive oil revolution."

Many producers are still unaware of the therapeutic and nutraceutical value of EVOO, which limits the scientific and commercial advancement of the sector.

Health benefits of extra virgin olive oil

Extra virgin olive oils are functional foods with effects extensively documented by science. Their regular consumption is associated with:

• The prevention of cardiovascular diseases and reduction of LDL cholesterol.
• The relief of rheumatic and joint diseases.
• The slowing of cellular aging and the prevention of cancer.
• Protection against Alzheimer's and other neurodegenerative pathologies.
• A higher quality of life in old age.

Discovery of maslinic acid: a new anticancer compound

Researchers from the University of Granada (UGR), together with the universities of Barcelona and Jaén, have demonstrated the anticancer effect of maslinic acid, a natural compound derived from olives.

The study, conducted on CaCo-2 colon adenocarcinoma cells with a deficiency in the p53 gene (a tumor suppressor), showed positive results in very short periods of time, confirming its potential as an agent protecting against cancer.

Conclusion

Extra virgin olive oil is not a medicine, but it is a functional food of high biological value. Its natural compounds —such as oleocanthal and maslinic acid— offer anti-inflammatory, antioxidant, and anticancer effects that enhance cardiovascular and cellular health.

The future of the olive oil sector involves supporting scientific research and educating consumers about the benefits of EVOO, especially early harvest oils rich in phenols.