Components of olive oil and chemoprevention of colorectal cancer

YZHY Hashim, Chris Gill, H McGlynn, IR Rowland

Research output: Contribution to journalArticle

78 Citations (Scopus)

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.
LanguageEnglish
Pages374-386
JournalNutrition Reviews
Volume63
Issue number11
DOIs
Publication statusPublished - Nov 2005

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chemoprevention
colorectal neoplasms
olive oil
squalene
tocopherols
phenolic compounds
Mediterranean diet
anticarcinogenic activity
monounsaturated fatty acids
carcinogenesis
oleic acid
hydrocarbons
free fatty acids
odors
antioxidants
incidence
neoplasms
animals

Cite this

Hashim, YZHY ; Gill, Chris ; McGlynn, H ; Rowland, IR. / Components of olive oil and chemoprevention of colorectal cancer. In: Nutrition Reviews. 2005 ; Vol. 63, No. 11. pp. 374-386.
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Components of olive oil and chemoprevention of colorectal cancer. / Hashim, YZHY; Gill, Chris; McGlynn, H; Rowland, IR.

In: Nutrition Reviews, Vol. 63, No. 11, 11.2005, p. 374-386.

Research output: Contribution to journalArticle

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