Olive oil and cancer

Article English OPEN
Muriana, Francisco J.G. ; Abia, Rocío ; Bermúdez, Beatriz ; Pacheco, Yolanda M. ; López, Sergio (2004)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Journal: Grasas y Aceites (issn: 0017-3495, eissn: 1988-4214)
  • Subject: Olive oil | Monounsaturated fatty acids | Minor compounds | Antioxidants | Phenolics | Mediterranean diet | Aceite de oliva | Ácidos grasos monoinsaturados | Componentes menores | Antioxidantes | Fenólicos | Dieta Mediterránea | Nutrition. Foods and food supply | TX341-641

In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads... View more
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