Can Olive Oil Reduce the DNA Damage Caused by Eating GMOs?


When did youlast eat boiled green soybeans, otherwise known as edamame? When was thelast time you drank soy milk? Although you may not have dined on any soy products that obviously contained genetically modified organisms (GMOs), you have more than likely unintentionally ingested some because they are hidden in hundreds of foods. Unfortunately, you may be experiencing some bodily harm as a result of these GMO soy products. Thankfully, researchers appear to have found a way to decreaseinjurydone to our DNA that has resulted from eating GMOs.

A recent experimentfunded by TheDeanship of Scientific Research (DSR) at King Abdulaziz University in Saudi Arabia examined how genetically modified organisms (GMOs) can affect human DNA. Thisexperimentonly strengthens results found by studies conducted in the United, as well as China. Let’s look at theresults of the study conducted at King Abdulaziz University.

Extra virgin olive oillooks to be theanswer, based on research conducted by a team of researchers from theUK, Saudi Arabia, and Egypt. They gave ratsgenetically modified soybeans, as well as olive oil. After doing this, they found thatthe ratswho ingested olive oil in conjunction with their GMO diet had less injury to their DNAwithin theirspleen than those ratswho only ate GMO soy. While these results were only tested with soy, they could potentially be applied to essentially any GMO crop growth. Previously, GMO soy and corn have been lined to several serious health conditions, such as premature death, cancer, and infertility.

Researchers released thisinformation, “We investigatedeffects of extra virgin (EV) olive oil and genetically modified (GM) soybean on DNA, cytogenicity and some antioxidant enzymes in rats. Forty adult male albino rats were used in this study and divided into four groups. The control group of rodents was fed basal ration only. A second groupweregiven basal ration combinedwith EV olive oil (30%). Finally, thethird group werefed basal rationcombinedwith GM (15%),while thefourth groupatea combination of EV olive oil, GM andrhe basal ration for 65 consecutive days.
On day 65, blood samples were collected from each rat for antioxidant enzyme analysis. Thegroupwho atebasal ration mixed with GM soyabean (15%), there was a substantial increaseinlipid peroxidation serum levels, while glutathione transferase decreasedsubstantially. Interestingly, GM soyabean increased not onlythe percentage of micronucleated polychromatic erythrocytes (MPCE), but alsothe ratio of polychromatic erythrocytes to normochromatic erythrocytes (PEC/NEC); however, the amountof DNA and NCE were substantially decreased.
Importantly,the combination of EV olive oil and GM soyabean substantiallyalteredthe tested parameters towards normal levels. This may suggest an important role for EV olive oil on rodents’ organs and warrants further investigation in humans.”

In addition, thenormalization of normochromatic erythrocytes was observed with therodent’s diet was supplemented with olive oil.

Researchers came to thisconclusion, “We can conclude that adding EV oil oilto a rat’s diet looks to beeffective in inhibiting oxidative damage and may act as a protective agent against chronic diseases such as liver fibrosis,diabetes, and hyperlipidemia. In addition, EV olive oil may also have a protective function against carcinogenic processes. Further clinical studies are therefore required to determine whether theobservations observed in our study translate to human conditions and illnesses.”


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