Components of Olive Oil and Chemoprevention of Colorectal Cancer

Abstract

Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer properties of olive oil have been attributed to its high levels of monounsaturated fatty acids, squalene, tocopherols, and phenolic compounds. Nevertheless, there is a growing interest in studying the role of olive oil phenolics in carcinogenesis. This review aims to provide an overview of the relationship between olive oil phenolics and colorectal cancer, in particular summarizing the epidemiologic, in vitro, cellular, and animal studies on antioxidant and anticarcinogenic effects of olive oil phenolics.

Mediterranean diet in secondary prevention of CHD

“…In addition, the trial suggested for the first time that patients following the Mediterranean diet were also relatively protected from cancer (4) . Although further controlled trials are warranted to confirm the cancer data, those obtained from the 'Lyon Diet Heart Study' are in line with several epidemiological observational studies suggesting that some dietary factors are very important in cancers and cancer prevention (3,(23)(24)(25)(26) .…”

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

“…The anticarcinogenic activity of phenols may be due not only to their antioxidant properties, but also to their ability to reduce the bioavailability of food carcinogens and to inhibit their metabolic activation [83][84]. There are several mechanistic considerations of the role of phenolic compounds as anticarcinogens, as reviewed by Yang et al [85].…”

Oleuropein using as an Additive for Feed and Products used for Humans

“…One of these benefits is that of combating free radical damage to individual cells [56,57]. Olive leaf has frequently claimed as a part of nutritional supplements or functional foods or even as a complement for the treatment of certain diseases [58].…”