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2005/12/01, 01:54 PM
A group of chemists have discovered a compound in olive oil that mimics the pain-relieving action of the nonsteroidal anti-inflammatory drug ibuprofen.
Scientists at the Monell Chemical Center in Philadelphia report that freshly pressed, extra-virgin olive oil contains oleocanthal, a compound that blocks the same pain pathway as over-the-counter ibuprofen.
The identification of oleocanthal also provides a possible explanation for the well-known health benefits of an olive-oil rich Mediterranean diet. That type of diet has been linked to a lower risk of stroke, heart disease, breast and lung cancers, and some dementias.
The study found that 50g (about 3.5 tablespoons) of high-quality olive oil was equivalent to about 1/10 of a dose of ibuprofen.
Granted, you'd have to guzzle more olive oil than is probably humanly possible to cure a headache. But this research shows that regular consumption of olive oil might offer some of the long-term benefits of using ibuprofen without the drug's significant potential side effects, which range from liver and kidney impairment to gastrointestinal conditions such as bleeding and ulcers, to an increased risk of hypertension for women.
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