publication . Article . Part of book or chapter of book . 2004

Olive oil and cancer

Lopez, S.; Yolanda M. Pacheco; Bermudez, B.; Abia, R.; Muriana, F. J. G.;
Open Access English
  • Published: 30 Mar 2004
  • Publisher: Consejo Superior de Investigaciones Científicas (España)
  • Country: Spain
Abstract
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 to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon)-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin) olive oil...
Subjects
Medical Subject Headings: food and beverageslipids (amino acids, peptides, and proteins)
free text keywords: 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, Food Science, Organic Chemistry, Chemistry, Hydroxytyrosol, chemistry.chemical_compound, Biochemistry, Polyunsaturated fatty acid, chemistry.chemical_classification, DNA damage, Tocopherol, Fatty acid, Lipid peroxidation, Reactive oxygen species
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