Anti-inflammatory properties of extra virgin olive oil: Paul Breslin

Monell Chemical Senses Center
Rutgers University


Dec. 9, 2009 (Hosted by Osama Ahmed)



Dr. Paul Breslin is a Member of the Monell Chemical Senses Center and a Professor of Nutritional Sciences at Rutger’s University. He is also a good friend of mine and has been my mentor for more than seven years during my time at Monell.


Here he shares with us a story about how extra virgin olive oil stings the back of the throat, and how that is connected with inflammation, cancer, and Alzheimer’s disease.



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