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Anticarcinogenic compounds of olive oil and related biomarkers

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Abstract

Olive oil, one of the oldest vegetable oils consumed without any refining, is associated with a reduced risk of a number of common cancers. Minor constituents of virgin olive oil have been suggested to be among the major chemopreventive components. A brief overview is presented of recent findings concerning the bioavailability of certain important olive oil minor components including efficient antioxidant polyphenols, the triterpene hydrocarbon squalene and β-sitosterol, considered as putative nutritional biomarkers, in relation to the incidence of cancer.

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Authors and Affiliations

  1. Institute of Biological Research and Biotechnology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635, Athens, Greece

    Theodore G. Sotiroudis & Soterios A. Kyrtopoulos

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  1. Theodore G. Sotiroudis
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  2. Soterios A. Kyrtopoulos
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Correspondence to Theodore G. Sotiroudis.

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Sotiroudis, T.G., Kyrtopoulos, S.A. Anticarcinogenic compounds of olive oil and related biomarkers. Eur J Nutr 47 (Suppl 2), 69–72 (2008). https://doi.org/10.1007/s00394-008-2008-9

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  • DOI: https://doi.org/10.1007/s00394-008-2008-9

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