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Olive Oil Effects on Colorectal Cancer

1
Department of Clinical and Experimental Medicine, Postgraduate Specialization School in Geriatrics, University of Catania, AOU Policlinico, 95123 Catania, Italy
2
Department of General Surgery and Medical-Surgical Specialties, University of Catania, Via S. Sofia 78, 95123 Catania, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(1), 32; https://doi.org/10.3390/nu11010032
Received: 28 November 2018 / Revised: 11 December 2018 / Accepted: 15 December 2018 / Published: 23 December 2018
(This article belongs to the Special Issue Nutrition and Colorectal Cancer)
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PDF [1985 KB, uploaded 23 December 2018]

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. View Full-Text
Keywords: olive oil; colorectal cancer; phenols; microbiota; antioxidants; inflammation olive oil; colorectal cancer; phenols; microbiota; antioxidants; inflammation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Borzì, A.M.; Biondi, A.; Basile, F.; Luca, S.; Vicari, E.S.D.; Vacante, M. Olive Oil Effects on Colorectal Cancer. Nutrients 2019, 11, 32.

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