Paul Breslin

Paul Breslin is a geneticist, biologist, and taste perception researcher whose work focuses on taste discrimination, enhancement, suppression, and the genetic basis of oral perception and its impact on nutrient intake. He co-discovered that oleocanthal, a compound in extra-virgin olive oil, kills cancer cells without harming healthy cells. He holds dual appointments at Rutgers and the Monell Chemical Senses Center.

• Phytochemistry: ibuprofen-like activity in extra-virgin olive oil (oleocanthal discovery) (2005) Paper
• Unusual Pungency from Extra-Virgin Olive Oil Is Attributable to Restricted Spatial Expression of the Receptor of Oleocanthal (2011) Paper