Olive oil and its phenolic components and their effects on early- and late-stage events in Carcinogenesis
108.1 INTRODUCTION Olive oil is a key component in the Mediterranean-style diet ( Stark and Madar, 2002 ). It has been recognized as having great potential to prevent the onset of oxidativedamage- associated diseases such as cancer, aging and cardiovascular problems. The Mediterranean diet, for...
| Main Authors: | , , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
Elsevier, Inc.
2010
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/3819/ http://irep.iium.edu.my/3819/ http://irep.iium.edu.my/3819/1/olive_oil_and_its_phenolic_components_and_their_effects_on_early-_and_late-stage_events_in_carcinogenesis.pdf |
| Summary: | 108.1 INTRODUCTION
Olive oil is a key component in the Mediterranean-style
diet ( Stark and Madar, 2002 ). It has been recognized as
having great potential to prevent the onset of oxidativedamage-
associated diseases such as cancer, aging and cardiovascular
problems. The Mediterranean diet, for example,
is associated with lower incidence of colorectal cancer
and it has been estimated that the incidence of colorectal
cancer among the developed Western countries’ population
could be reduced by 25% if they were to consume the
Mediterranean-style diet ( Trichopoulou et al., 2000 ). Apart
from the high monounsaturated fatty acid content, squalene,
vitamin E and phenolic compounds are also present in
olive oil and have been suggested to have roles in modulating
cancer risk; this area was reviewed in detail by Hashim
et al. with respect to colorectal cancer who indicated a
number of potential mechanisms through which olive oil and
its components may exert an effect ( Hashim et al., 2005 ).
The hydrophilic phenols are the most abundant natural
antioxidants of virgin olive oil (VOO), while the phenolic
alcohols and acids, the major classes of hydrophilic phenols
found in VOO, include secoiridoids, flavonoids and
lignans. Secoiridoids, like the aglycon derivatives of oleuropein,
demethyloleuropein and ligstroside, are the most
abundant VOO phenolic antioxidants present in olive fruit.
These phenolic compounds, in particular, may act as anticarcinogens
through several mechanisms such as quenching
or preventing the formation of reactive oxygen species,
inhibiting arachidonic acid metabolism leading to reduced
proinflammatory or mitogenic metabolites and modulating
cancer-related genes in favor of inhibition of carcinogenesis
( Yang et al., 2001 ) ( Figure 108.1 ). |
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