Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells

Han, Jianzhong; Talorete, Terence P. N.; Yamada, Parida; Isoda, Hiroko

doi:10.1007/s10616-009-9191-2

Cited by 272 publications

(215 citation statements)

References 26 publications

(20 reference statements)

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“…3). These results are in line with other studies that have reported that olive oil, oleic acid and minor compounds of olive oil can modulate apoptosis (51,(75)(76)(77) . Apoptosis is a crucial process in cancer development, and it has been suggested that tumour growth is partly determined by the balance between cell proliferation and apoptosis.…”

Section: Influence On Signalling Pathwayssupporting

confidence: 93%

Olive oil, an essential component of the Mediterranean diet, and breast cancer

Escrich

Moral

Solanas

2011

Public Health Nutr.

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Objective: The Mediterranean diet has been related to a lower risk of some chronic diseases, including cancer. We aim to gain insight into the effects of the main source of fat of this diet on breast cancer, the most common type of malignancy in women. Design: Data from sixteen experimental series analysing the effects of dietary lipids on mammary carcinogenesis in an animal model, in the context of the international literature on the Mediterranean diet, olive oil and breast cancer risk. Setting: Experimental and human data on the effects of olive oil and Mediterranean diet on breast cancer. Subjects: An animal model of induced breast cancer and other human and experimental studies in the literature.Results: Diets rich in extra virgin olive oil (EVOO) exert a negative modulatory effect on experimental breast cancer to a weak promoting effect, much lower than that obtained with a high-corn oil diet. EVOO confers to the mammary adenocarcinomas a clinical behaviour and morphological features compatible with low tumour aggressiveness. This differential effect, in relation to other dietary lipids, may be related to a lower effect on body weight and sexual maturation. In addition, EVOO induced different molecular changes in tumours, such as in the composition of cell membranes, activity of signalling proteins and gene expression. All these modifications could induce lower proliferation, higher apoptosis and lower DNA damage. These results, together with the favourable effect of olive oil reported in the literature when it is consumed in moderate quantities, suggest a beneficial influence of EVOO on breast cancer risk. Conclusions: Consumption of EVOO in moderate quantities and throughout the lifetime appears to be a healthy choice and may favourably influence breast cancer risk.

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Section: Influence On Signalling Pathwayssupporting

confidence: 93%

Olive oil, an essential component of the Mediterranean diet, and breast cancer

Escrich

Moral

Solanas

2011

Public Health Nutr.

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“…Epidemiological studies have shown that the incidence of atherosclerosis, cardiovascular diseases and certain types of cancer is lower in the Mediterranean area than in other areas (1,2). The lower rate of large bowel, breast, endometrial, as well as prostate cancers, described by a number of epidemiological studies, besides possible genetics factors, is also attributed to the characteristic type of diet of the local population.…”

Section: Introductionmentioning

confidence: 99%

Antiproliferative effect of oleuropein in prostate cell lines

Vanella

2012

Int J Oncol

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Abstract. Currently, there is increasing interest in the in vivo protective effects of natural antioxidants found in dietary plants against oxidative damage caused by free radical species. Oxidative stress has been invoked as a causative agent in cancer and epidemiological data suggest that the consumption of fruits and vegetables may be associated with a lower incidence of cancer. The fruit of the Olea europaea L. and olive oil contain hundreds of phytochemicals and its extracts have recently been shown to exhibit antioxidant properties, due to the action of oleuropein. In view of these considerations, in this study, we investigated the effects of oleuropein on LNCaP and DU145 prostate cancer cell lines and on BPH-1 non-malignant cells. Oleuropein reduces cell viability and induces thiol group modifications, γ-glutamylcysteine synthetase, reactive oxygen species, pAkt and heme oxygenase-1. Exposing cell cultures to oleuropein induces an antioxidant effect on BPH-1 cells and a pro-oxidant effect on cancer cells. Our results confirm the beneficial properties of olive oil and oleuropein, suggesting its possible use as an adjuvant agent in the treatment of prostatitis, in order to prevent the transformation of hypertrophic to cancerous cells.

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“…Since these leaves contain many potentially bioactive compounds, they may have antioxidant properties (El and Karakaya 2009;Moussaoui et al 2010). At the same time olive leaves have been heavily exploited for the prevention or the treatment of hypertension, carcinogenesis, diabetes, atherosclerosis, gingivitis and many other traditional therapeutic uses (Han et al 2009;Haloui et al 2010;Bouallagui et al 2011). Poudyal et al (2010) reported that olive leaf extract (OLE) containing polyphenols such as oleuropein and hydroxytyrosol reversed the chronic inflammation and oxidative stress by diet-induced obesity and diabetes in cardiovascular, hepatic, and metabolic symptoms in rats.…”

Section: Introductionmentioning

confidence: 99%

Olive leaf extract modulates permethrin induced genetic and oxidative damage in rats

2012

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Permethrin is a common synthetic chemical, widely used as an insecticide in agriculture and other domestic applications. The previous reports indicated that permethrin is a highly toxic synthetic pyrethroid pesticide to human and environmental health. Therefore, the present experiment was undertaken to determine the effectiveness of olive leaf extract in modulating the permethrin induced genotoxic and oxidative damage in rats. The animals used were broadly divided into four (A, B, C and D) experimental groups. Group A rats served as control animals and received distilled water intraperitoneally (n = 5). Groups B and C rats received intraperitoneal injections of permethrin (60 mg kg -1 b.w) and olive leaf extract (500 mg kg -1 b.w), respectively. Group D rats received permethrin (60 mg kg -1 b.w) plus olive leaf extract (500 mg kg -1 b.w). Rats were orally administered their respective feed daily for 21 days. At the end of the experiment rats were anesthetized and serum and bone marrow cell samples were obtained. Genotoxic damage was assessed by micronucleus and chromosomal aberration assays. Total antioxidant capacity and total oxidant status were also measured in serum samples to assess oxidative status. Treatment of Group B with permethrin resulted in genotoxic damage and increased total oxidant status levels. Permethrin treatment also significantly decreased (P \ 0.05) total antioxidant capacity level when compared to Group A rats. Group C rats showed significant increases (P \ 0.05) in total antioxidant capacity level and no alterations in cytogenetic parameters. Moreover, simultaneous treatments with olive leaf extract significantly modulated the toxic effects of permethrin in Group D rats. It can be concluded that olive leaf extract has beneficial influences and could be able to antagonize permethrin toxicity. As a result, this investigation clearly revealed the protective role of olive leaf extract against the genetic and oxidative damage by permethrin in vivo for the first time.

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Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells

Cited by 272 publications

References 26 publications

Olive oil, an essential component of the Mediterranean diet, and breast cancer

Olive oil, an essential component of the Mediterranean diet, and breast cancer

Antiproliferative effect of oleuropein in prostate cell lines

Olive leaf extract modulates permethrin induced genetic and oxidative damage in rats

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