橄榄油对乳腺癌的影响

The Multidisciplinary Group on Breast Cancer Research (GMECM), directed by Dr Eduard Escrich, lecturer of the Department of Cell Biology, Physiology and Immunology, has demonstrated in previous researches that a moderate intake of virgin olive oil can slow down the spreading of breast cancer.细胞生物学，生理学和免疫学系讲师爱德华·埃斯里希（Eduard Escrich）博士领导的乳腺癌研究多学科小组（GMECM）在先前的研究中表明，适量摄取初榨橄榄油可以减缓乳腺癌的扩散。 Among the results obtained till now researchers emphasize the fact that a moderate intake of virgin olive oil slows down the spreading of this cancer because of the action of mechanisms which counterattack possible adverse effects of fats, instead an excessive intake of seed oils can be damaging.在迄今为止获得的结果中，研究人员强调了这样一个事实，即适量摄取初榨橄榄油会减缓该癌症的传播，这是由于其机制可以对抗脂肪的不利影响，而过量摄取种子油会造成损害。 In the study, researchers will continue to study the effects olive oil can have on this type of cancer, with experimental studies and with human cell lines and samples.在这项研究中，研究人员将继续通过实验研究以及人类细胞系和样本研究橄榄油对这类癌症的影响。