Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

C E Storniolo,J J Moreno

doi:10.3989/gya.0450161

Abstract

The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.

Highlights

A great effort has been made toward developing detection and surgical strategies, there has been little improvement in the outcome for patients with advanced disease. Many elements such as the dysregulation of intestinal epithelial cell growth/apoptosis, angiogenesis and metastasis are involved in the development of colorectal cancer (CRC)
Similar results were obtained in the large cohort belonging to the National Institutes of Health (Reedy et al, 2008). It is the consumption of olive oil, more than any other single factor that distinguishes the traditional mediterranean diet (MD) from other dietary patterns, and it has been related to the reduced risk of various neoplasms including CRC (Pelucchi et al, 2011)
Olive oil contains a high amount of oleic acid and only a small amount of linoleic acid, the precursor of arachidonic acid (AA) in mammals

Summary

E FFECT OF THE MEDITERRANEAN DIET AND OLIVE OIL ON COLORECTAL CANCER

CRC is the third most commonly diagnosed cancers in developed countries, and is the second cause of cancer-related deaths. A great effort has been made toward developing detection and surgical strategies, there has been little improvement in the outcome for patients with advanced disease Many elements such as the dysregulation of intestinal epithelial cell growth/apoptosis, angiogenesis and metastasis are involved in the development of CRC. Similar results were obtained in the large cohort belonging to the National Institutes of Health (Reedy et al, 2008) It is the consumption of olive oil, more than any other single factor that distinguishes the traditional MD from other dietary patterns, and it has been related to the reduced risk of various neoplasms including CRC (Pelucchi et al, 2011). We analyze the effect of oleic acid and representative EVOO minor bioactive compounds on oxidative stress, AA cascade and colon cancer cell line growth, opening the way to a more precise understanding of the molecular basis of the action of EVOO on CRC

EFFECT OF OLIVE OIL COMPONENTS ON OXIDATIVE STRESS AND AA CASCADE

CONCLUSIONS AND FUTURE PERPECTIVES