Olive oil in cancer prevention and progression

Eduard Escrich, M. Carmen Ramírez-Tortosa, Pedro Sánchez-Rovira, Ramon Colomer, Montserrat Solanas, José Juan Gaforio

Research output: Contribution to journalReview articleResearchpeer-review

26 Citations (Scopus)


Epidemiological studies have shown the potential health benefits of olive oil, specifically in relation to cancer incidence. The negative modulating effect, probably protective, of high virgin olive oil diets on carcinogenesis have been experimentally demonstrated. There is evidence that olive oil influences different stages of carcinogenesis, hormonal levels, cell membrane composition, signal transduction pathways, gene expression, and the immune system. Either its main monounsaturated fatty acid, oleic acid, or the minor compounds may be responsible for its chemoprotective effects. Its bioactive compounds are emerging as potential agents in the treatment of cancer. © 2006 International Life Sciences Institute.
Original languageEnglish
Pages (from-to)S40-S52
JournalNutrition Reviews
Issue number10 SUPPL. 1
Publication statusPublished - 30 Oct 2006


  • Cancer
  • Minor compounds
  • Oleic acid
  • Olive oil
  • Prevention


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