Olive Oil Effects on Colorectal Cancer

Abstract

Colorectal cancer is the fourth cause of cancer-related death worldwide. A Mediterranean diet showed protective action against colorectal cancer due to the intake of different substances. Olive oil is a fundamental component of the Mediterranean diet. Olive oil is rich in high-value health compounds (such as monounsaturated free fatty acids, squalene, phytosterols, and phenols). Phenolic compounds exert favourable effects on free radicals, inflammation, gut microbiota, and carcinogenesis. The interaction between gut microbiota and olive oil consumption could modulate colonic microbial composition or activity, with a possible role in cancer prevention. Gut microbiota is able to degrade some substances found in olive oil, producing active metabolites with chemopreventive action. Further clinical research is needed to clarify the beneficial effects of olive oil and its components. A better knowledge of the compounds found in olive oil could lead to the development of nutritional supplements or chemotherapeutic agents with a potential in the prevention and treatment of colorectal cancer.

Olive‐Oil‐Derived Polyphenols Effectively Attenuate Inflammatory Responses of Human Keratinocytes by Interfering with the NF‐κB Pathway

“…EVOO polyphenols fit this picture, presenting qualities of medical interest including anti‐inflammatory and immune‐modulatory activities, only partially related to their antioxidant power, which could be useful in the management of skin diseases . In this regard, a polyphenol‐based cosmeceutical containing olive polyphenol extract, exhibited positive skin effects .…”

Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study

“…34,35 In addition, the Moroccan population has preserved some traditionally processed meats such as Khlii meat in olive oil, which are rich in compounds that might be directly relevant for CRC prevention (such as monounsaturated fatty acids, squalene, phytosterols and phenols) or could modulate the composition or microbial activity of the colon, with a possible role in cancer prevention. 36 In addition, the cooking of traditionally processed meat at low temperatures could also prevent the formation of HCAs and PAHs and other carcinogenic compounds, which are formed when meat is cooked at high temperatures. 33,37 A positive association was observed between industrially processed meat and colon, rectal and CRC risk.…”

Phytochemicals based chemopreventive and chemotherapeutic strategies and modern technologies to overcome limitations for better clinical applications

“…It has also been reported to inhibit proliferation, migration, and invasion of both breast and prostate cancer cells via inhibition of c‐Met phosphorylation (Elnagar, Sylvester, & El Sayed, ). Recently, various in vitro studies have suggested that olive oils can exert chemopreventive effects against various types of human carcinoma cells such as prostate cancer, colon cancer, leukemia, and breast cancer (Borzi et al, ; Fabiani et al, ; Fabiani et al, ; Han, Talorete, Yamada, & Isoda, ; Hashim et al, ). Olive oil inhibits cell cycle progression, cell proliferation, induces oxidative stress, and apoptosis and stimulates the immune system, thereby preventing carcinogenesis.…”

“…Olive oils are the liquid fats obtained from olives and the most impor- Breslin, & Foster, 2015). It has also been reported to inhibit proliferation, migration, and invasion of both breast and prostate cancer cells via inhibition of c-Met phosphorylation (Elnagar, Sylvester, & El Sayed, 2011 (Borzi et al, 2018;Fabiani et al, 2006;Fabiani et al, 2008;Han, Talorete, Yamada, & Isoda, 2009;Hashim et al, 2008).…”