Researchers from the University of Porto in Portugal have explored how olive oil’s antioxidant properties could boost the effectiveness of treatment for neuroblastoma, a malignant tumor that originates from neuroblasts, the early nerve-system cells. The findings were shared in a nutrition-focused publication and build on a growing interest in how natural compounds interact with cancer therapies.
Neuroblastoma predominantly affects young children, usually under five years old. The disease often stems from genetic changes that occur during early development. At the same time, oxidative stress within the body can hasten the growth of tumors that come from neuroblasts, the primitive cells that normally mature into neurons.
The Portuguese work is a synthesis of existing research, carefully selecting scientific studies that examine olive oil’s properties. The review highlights phenolic compounds such as OLE and its fermentation derivative HT, noting their potential to lessen oxidative stress in the body.
Scientists indicate that these substances may shield body cells from damage caused by free radicals generated during natural metabolism. This protective effect is linked with antitumor activity. The implication is that incorporating olive oil into broader therapeutic strategies could enhance the impact of drug treatments for neuroblastoma and may help reduce the risk of metastasis.
The discussion around olive oil and neuroblastoma is part of a broader conversation about nutrition and cancer therapy, emphasizing the importance of diet as a complementary component in comprehensive care for young patients and their families.