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LONDON (Reuters) - Scientists have just found out what gourmets have always known -- that there is something special about fresh extra-virgin olive oil. A tasting experience at a molecular gastronomy meeting in Sicily led University of Pennsylvania biologist Gary Beauchamp to analyze freshly pressed extra-virgin olive oil, in which he found a chemical that acted like ibuprofen. He and his team named their discovery oleocanthal and found that, although it has a different chemistry, its effect is similar to that of the non-steroidal anti-inflammatory compound in the commercial pain-killer, they wrote in the science journal Nature. The discovery is significant because scientists believe to an increasing extent that inflammation plays an important part in a variety of chronic diseases like stroke, heart disease, and breast and lung cancer. "Our findings raise the possibility that long-term consumption of oleocanthal may help to protect against some diseases," they wrote. It may also go some way to explaining the health benefits long attributed to the olive-oil rich Mediterranean diet. ---------------------------------------------------------------------- To sign-off Parkinsn send a message to: mailto:[log in to unmask] In the body of the message put: signoff parkinsn