Avocado oil is powered with enormous antioxidants including carotenoids, polyphenols, tocopherols and proanthocyanidins. These antioxidants help in fighting against the free radicals responsible for cellular degeneration and the development of tumors in cancerous attacks.
The anti-cancer or anti-carcinogenic properties of Avocado is attributed to the presence of bioactive chemical components like terpenoids, carotenoids, D-mannoheptulose, phenols, persenone A and B, and glutathione, where glutathione is a tripeptide that consists of three amino acids namely glycine, glutamic acid and cysteine.
“The National Cancer Institute found that Avocado’s glutathione levels of 8.4 mg per 30 g or 19 mg per one-half fruit is several fold higher than that of other fruits,” quotes the study Dietary glutathione intake and the risk of oral and pharyngeal cancer by the Emory University School of Public Health, GA.
A 2013 study on ‘Dietary avocado oil supplementation attenuates the alterations induced by type I diabetes and oxidative stress in electron transfer at the complex II-complex III segment of the electron transport chain in rat kidney mitochondria’ published in PubMed states “a protective effect of avocado oil against lipid peroxidation was observed consistently only in control mitochondria.”
This study concludes that the defensive outcome of Avocado oil is attributed to the antioxidant effects of carotenoids and glutathione that penetrates through the blood stream and reaches mitochondria (vital part of the cellular structure), where energy production and respiration happens.