Olive Oil in Cancer Prevention and Progression

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 chemo-protective effects. Its bioactive compounds are emerging as potential agents in the treatment of cancer In conclusion, from epidemiological and, in particular, experimental studies, compelling evidence exists about the protective effect of olive oil consumption on the appearance and progression of some cancers, mainly those of the breast, colon, and prostate. Both its main monounsaturated fatty acid, OA, and some specific minor components could account for the biological effects of olive oil on the distinct stages of carcinogenesis through different molecular mechanisms of action. Although some important questions remain to be answered, the possibility of the administration of the bioactive compounds from olive oil, alone or in combination with anticancer drugs, opens a new dimension in the treatment of cancer and in dietary counseling.