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Oleocanthal is a natural organic compound found in virgin olive oil. It belongs to the family of polyphenols, naturally occurring substances found in certain plant-based foods that have antioxidant properties.
The importance and uniqueness of oleocanthal lie in its antioxidant and anti-inflammatory properties. Its anti-inflammatory effect on the body is very similar to that of ibuprofen, one of the most widely used non-steroidal anti-inflammatory drugs.
Non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin, paracetamol and ibuprofen differ from steroidal anti-inflammatory drugs because they generally have fewer side effects, and their pain-relieving effect is not narcotic.
This discovery is particularly significant because NSAIDs have been shown to be beneficial in the treatment of diseases involving chronic inflammatory processes, such as degenerative and neurodegenerative disorders, including Alzheimer's disease. Likewise, the use of some NSAIDs has been associated with a reduced risk of certain types of cancer.
In recent years, a number of studies have been carried out to investigate the potential health benefits of oleocanthal.
The discovery of oleocanthal is attributed to Dr Gary Beauchamp. This American biologist works at the Monell Chemical Senses Center in Philadelphia, a research institute specialising in sensory science, where different substances are analysed and their sensory characteristics evaluated.
Dr Beauchamp attended a molecular nutrition conference held in Sicily, where he was invited to taste several extra virgin olive oils at a local olive mill. While tasting one of the oils, he noticed the distinctive pungent sensation at the back of his throat.
At the time, Dr Beauchamp was conducting research into the taste of liquid ibuprofen solutions, and he realised that the pungency of the extra virgin olive oil was remarkably similar to that produced by ibuprofen. He requested samples from the mill, and the rest is history.
The name given to the molecule reflects its origin:
Oleo-canth-al
Oleo – from the Latin for oil.
Acanth – from the Greek for thorn, referring to its pungency.
Al – indicating that the compound belongs to the aldehyde family.
There are currently numerous scientific studies and research projects investigating the properties of oleocanthal.
One of the most remarkable studies to date was carried out by Paul Breslin, a colleague of Gary Beauchamp at the Monell Center, together with biologists and oncologists David Foster and Onica Legendre from Hunter College. Their research showed that oleocanthal can kill cancer cells within 30 minutes without damaging healthy cells. This study was conducted in vitro. Oleocanthal destroys the lysosomes within the cancer cells, causing them to die. Their findings were published in Molecular and Cellular Oncology.
In another study, Amal Kaddoumi and her research team reported findings published in the prestigious journal ACS Chemical Neuroscience. Their experiments in mice showed that oleocanthal reduced the accumulation of beta-amyloid plaques, which are associated with Alzheimer's disease.
Although current evidence is not yet conclusive, the results obtained so far are highly promising.
To obtain the potential health benefits of oleocanthal, as with the other polyphenols naturally present in extra virgin olive oil, it is recommended that it is consumed daily and regularly.
According to researchers from the Andalusian Society of Oleocanthal, consuming approximately four tablespoons of extra virgin olive oil rich in oleocanthal each day provides an anti-inflammatory effect comparable to around 125 mg of ibuprofen, which may help prevent or alleviate chronic inflammatory conditions.