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Components of olive oil and chemoprevention of colorectal cancer

Hashim, YZHY, Gill, Chris, McGlynn, H and Rowland, IR (2005) Components of olive oil and chemoprevention of colorectal cancer. NUTRITION REVIEWS, 63 (11). pp. 374-386. [Journal article]

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DOI: 10.1301/nr.2005.nov.374-386


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.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:3746
Deposited By: Dr Chris Gill
Deposited On:17 Dec 2009 14:00
Last Modified:01 Nov 2011 11:51

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