Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

Abstract

Non-communicable diseases (NCDs) have become the largest contributor to worldwide morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are responsible for a 47% of worldwide mortality. In general, preventive approaches modifying lifestyle are more cost-effective than treatments after disease onset. In this sense, a healthy diet could help a range of NCDs, such as cancer and CVDs. Traditional Mediterranean Diet (MD) is associated by the low-prevalence of certain types of cancers and CVDs, where olive oil plays an important role. In fact, different epidemiological studies suggest that olive oil consumption prevents some cancers, as well as coronary heart diseases and stroke incidence and mortality. Historically, the beneficial health effects of virgin olive oil (VOO) intake were first attributed to the high concentration of monounsaturated fatty acids. Nowadays, many studies indicate that phenolic compounds contained in olive oil have positive effects on different biomarkers related to health. Among them, phenolic compounds would be partially responsible for health benefits. The present work aims to explore, in studies published during the last five years, the effects of the main phenolic compounds isolated from olive oil on different cancer or CVD aspects, in order to clarify which compounds have more potential to be used as nutraceuticals with preventive or even therapeutic properties.

Phenol Content and Antioxidant and Antiaging Activity of Safflower Seed Oil (Carthamus Tinctorius L.)

“…A great interest in the phenol content and antioxidant activity of the diet was reported among consumers and the scientific community. Phenols, antioxidant activity, and their impact on human health, even if not assessed in our study, have been reported broadly [42][43][44][45][46][47][48][49].…”

Valorisation of olive mill wastewater by phenolic compounds adsorption: Development and application of a procedure for adsorbent selection

“…However, OMW PC composition varies both qualitatively and quantitatively according to the olive variety, climate conditions, cultivation practices, the olive storage time and the olive oil extraction process [9]. PCs present strong antioxidant, anti-inflammatory and antimicrobial properties, and several health effect have been attributed to the consumption of polyphenol-rich foods [1,[10][11][12][13][14][15]. In particular hydroxytyrosol is one of the most valuable and expensive PCs, with a high demand in the pharmaceutical, food and cosmetic fields.…”

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

“…Olive oils are the liquid fats obtained from olives and the most important food in the Mediterranean diet and one of the most important sources of the monounsaturated fatty acids. Consumption of olive oils also links with greater longevity and lower rates of cardiovascular diseases and management of cancer (Granados‐Principal, Quiles, Ramirez‐Tortosa, Sanchez‐Rovira, & Ramirez‐Tortosa, ; Lopez‐Miranda et al, ; Perez‐Jimenez, Ruano, Perez‐Martinez, Lopez‐Segura, & Lopez‐Miranda, ; Reboredo‐Rodríguez et al, ; Robles‐Almazan et al, ). Oleocanthal, a phenolic compound present in extra origin virgin olive oils, reduces cellular viability selectively via lysosomal membrane permeabilization in cancer cells (LeGendre, Breslin, & Foster, ).…”