Olive Oil in Cancer Prevention and Progression

Authors: Escrich, Eduard; Ramírez-Tortosa, M. Carmen; Sánchez-Rovira, Pedro; Colomer, Ramon; Solanas, Montserrat; Gaforio, José Juan

Source: Nutrition Reviews, Volume 64, Supplement 1, October 2006 , pp. 40-52(13)

Publisher: International Life Sciences Institute

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Abstract:

Epidemiological studies have shown the potential health benefits of olive oil, specifically in relation to cancer incidence. The negative modulating effect, probably protective, of high virgin olive oil diets on carcinogenesis have been experimentally demonstrated. There is evidence that olive oil influences different stages of carcinogenesis, hormonal levels, cell membrane composition, signal transduction pathways, gene expression, and the immune system. Either its main monounsaturated fatty acid, oleic acid, or the minor compounds may be responsible for its chemoprotective effects. Its bioactive compounds are emerging as potential agents in the treatment of cancer.

Keywords: CANCER; MINOR COMPOUNDS; OLEIC ACID; OLIVE OIL; PREVENTION

Document Type: Research article

DOI: http://dx.doi.org/10.1301/nr.2006.oct.S40-S52

Publication date: 2006-10-01

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