Corfu’s olive oil has once again become the focus of research interest in the U.S. regarding its protective effects against cancer.

Specifically, olive oil from the local Lianolia Kerkyras variety, produced in the Agios Matthaios region, was used to extract a compound and isolate pure oleocanthal.

The substances extracted from the olive oil were studied by scientists at Louisiana State University to assess their effects on colon cancer, which is the third most common cancer in the U.S. and the second deadliest, with over 150,000 new cases annually.

Conversely, epidemiological studies have shown that populations following the traditional Mediterranean diet, where olive oil is the primary fat source, have a significantly lower risk of developing colon cancer. This fact prompted researchers to examine the impact of olive oil’s phenolic compounds on this type of cancer in laboratory animals. They specifically focused on a form of colon cancer with mutations that lead to the worst prognosis and the fewest treatment options.

Research Findings

The study’s results, recently published in the esteemed scientific journal Nutrients, revealed that both pure oleocanthal and the total phenolic extract, when administered orally to test animals, reduced tumor size by 72% within 15 days. Additionally, after surgical removal of the tumors, continuing the treatment for 40 days prevented tumor recurrence—one of the most common issues with this form of cancer.

These findings reinforce previous studies conducted in Greece on both animals and humans, which have demonstrated the protective effects of polyphenol-rich olive oil against various types of cancer.

As scientific evidence continues to accumulate, high-phenolic olive oil is increasingly being recognized as an essential and safe dietary recommendation for cancer prevention and management. At the same time, these findings pave the way for the pharmaceutical use of olive oil’s phenolic compounds.