The antioxidant/anticancer potential of phenolic compounds isolated from Olive Oil

[Guest guest]

The antioxidant/anticancer potential of Phenolic Compounds isolated from Olive

Oil

JoAnn Guest

Mar 06, 2005 18:47 PST

======================================================

Eur J Cancer Jun00;36(10):1235-47

http://www.mindfully.org/Health/Olive-Oil-Phenolic.htm

 

Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H

Division of Toxicology and Cancer Risk Factors, German Cancer Research

Centre, Im Neuenheimer Feld 280, D-69120, Heidelberg, Germany.

r.o-

 

In our ongoing studies on the chemoprevention of cancer we have a

particular interest in the health benefits of the Mediterranean diet, of

which olive oil is a major component. Recent studies have shown that

extravirgin olive oil contains an abundance of phenolic antioxidants

including simple phenols (hydroxytyrosol, tyrosol), aldehydic

secoiridoids, flavonoids and lignans (acetoxypinoresinol, pinoresinol).

 

All of these phenolic substances are potent inhibitors of reactive

oxygen species attack on, e.g. salicylic acid, 2-deoxyguanosine.

Currently there is growing evidence that reactive oxygen species are

involved in the aetiology of fat-related neoplasms such as cancer of the

breast and colorectum.

 

A plausible mechanism is a high intake of omega-6 polyunsaturated fatty

acids which are especially prone to lipid peroxidation initiated and

propagated by reactive oxygen species, leading to the formation (via

alpha,beta-unsaturated aldehydes such as trans-4-hydroxy-2-nonenal) of

highly pro-mutagenic exocyclic DNA adducts.

 

Previous studies have shown that the colonic mucosa of cancer patients

and those suffering from predisposing inflammatory conditions such as

ulcerative colitis and Crohn's disease generates appreciably higher

quantities of reactive oxygen species compared with normal tissue.

 

We have extended these studies by developing accurate high performance

liquid chromatography (HPLC) methods for the quantitation of reactive

oxygen species generated by the faecal matrix.

 

The data shows that the faecal matrix supports the generation of

reactive oxygen species in abundance.

 

As yet, there is a dearth of evidence linking this capacity to actual

components of the diet which may influence the colorectal milieu.

 

However, using the newly developed methodology we can demonstrate that

the antioxidant phenolic compounds present in olive oil are potent

inhibitors of free radical generation by the faecal matrix.

 

This indicates that the study of the inter-relation between reactive

oxygen species and dietary antioxidants is an area of great promise for

elucidating mechanisms of colorectal carcinogenesis and possible future

chemopreventive strategies.

_________________

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Celebrate 's 10th Birthday!

Netrospective: 100 Moments of the Web