A researcher at St. Louis University found that property in olive oil.
As he found, it slows down a key bacterium and kills it. A postdoctoral research from the National University of San Luis (UNSL) determined that the consumption of olive oil expels from the body the bacteria that causes inflammation, chronic gastritis, ulcers and gastric cancer. The future objective is to reuse compounds from the olive industry that are waste from industries but have important chemical properties, the researcher said.