In an analysis of freshly pressed extra-virgin olive oil, a University of Pennsylvania biologist found a compound, called oleocanthal, that acts like the NSAID ibuprofen. The compounds have different chemistry, which means that oleocanthal may or may not cause the long-term kidney and digestive problems that ibuprofen can.
Four tablespoons of olive oil equal about 10% of the recommended dose of ibuprofen for pain relief, so it’s not a viable alternative to popping Advil. But since sauteing veggies in olive oil instead of butter isn’t much of a sacrifice, I’ll tell myself that every little bit counts.