26 September 2020

URV Activ@ - Diari digital de la Universitat Rovira i Virgili

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A study led by the URV has demonstrated that virgin olive oil enriched with its own polyphenols and with those from thyme protects the DNA from oxidation. When these two types of polyphenol are added to olive oil (or indeed any other product) they decrease the risk of DNA damage, which can affect the metabolism and cell reproduction and lead to pathologies such as cancer, among other negative consequences