Researchers from the University of Granada, in collaboration with the Universities of Barcelona and Jaén have demonstrated that the anti-carcinogenic effect that maslinic acid, a compound found in olives, has – even over a short period. With the aim of carrying out research into oleocanthal, a powerful phenol present in extra virgin olive oils, scientists, nutritionists, doctors and dieticians and chefs have united to form a club – the Oleocanthal International Society (OIS). The Andalusian branch of the Spanish Oleocanthal Association forms part of the group. The president of the branch, José Antonio Amérigo, points out that oleocanthal is a small component of extra virgin olive oil, and that the content depends on the olive variety, time of harvesting and local soil and water types.
As Amérigo explains, some olive varieties, such as picual, cornicabra and morisca maintain more constant levels of oleocanthal once harvested, while others such as hojiblanca and picudo lose their content a few days after being harvested. In addition, he adds that ''We are talking about a non-steroid anti-inflammatory, and it is rare to find such a medicine in a substance like olive oil.'' For example, an extra virgin olive oil that is rich in oleocanthal can be used to soothe the skin after sunbathing, thanks to its anti-inflammatory properties.
The Association is studying the effects of the substance together with staff from the medical community at the Hospital de la Costa del Sol, in order to develop a form of treatment. Meanwhile, Doctor Oreste Gualillo, a leading world expert and director of the Neirid Laboratory at the University Hospital of Santiago de Compostela, adds that oleocanthal has ''great therapeutic potential'' when used as a nutritional supplement, a nutraceutical to fight degenerative joint diseases. The research team, together with various hospitals, plan to present a project to the Horizon 2020 EU programme. This would allow them to demonstrate whether there are improvements in the condition of patients who suffer from rheumatic diseases when they receive a dietary supplement that includes extra virgin olive oil and nuts.
The experts warn that these advances are threatened by the lack of awareness of the nutritional and therapeutic potential of oleocanthal, as well as by a lack of information among producers and the lack of funds available for research.