A group of researchers into tumour-related immune biology at the University of Jaén in Andalusia has just published a paper on the health benefits provided by two phytoestrogens, pinoresinol and acetoxypinoresinol, which are present in virgin olive oils. The findings are the result of several years of investigation by the Centre of Advanced Studies in Olive Grove and Olive Oils, within the framework of a project of research excellence financed by the Andalusian Junta (regional government).

The paper is part of a thesis by Doctor Alicia López Biedma. Another three researchers from the university also contributed to writing it: Cristina Sánchez Quesada, Professor Miguel Delgado Rodríguez and Professor José Juan Gaforio.

The researchers concentrated their study on the antitumour and antioxidant effects of phytoestrogens and Professor Gaforio summed up the group's findings:

''The importance of phytoestrogens in vegetables is due to their chemical structure, since they are very similar to human estrogens. Thanks to this characteristic, they can modulate hormones, meaning they may be helpful in the fight against breast cancer, while also having beneficial effects on menopausal symptoms. Traditionally, certain foods such as soya products have been associated with these compounds. However, virgin olive oil and olives also have components which have similar biological effects.''

In addition, anti-fungal, anti-inflammatory, glucose-lowering and neuroprotective effects are attributed to pinoresinol and acetoxypinoresinol.

For Professor Gaforio, ''This type of discovery contributes to the increasing scientific evidence that olive oil is a food which provides multiple health benefits.''