Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

• Main Authors: C. E. Storniolo, J. J. Moreno
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2016-12-01
• Series: Grasas y Aceites
• Subjects: cell growth; colorectal cancer; eicosanoid; oleic acid; oxidative stress; polyphenol
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1624

The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.