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European Journal of Nutrition
Published in: European Journal of Nutrition 2/2008

01-05-2008

Anticarcinogenic compounds of olive oil and related biomarkers

Authors: Theodore G. Sotiroudis, Soterios A. Kyrtopoulos

Published in: European Journal of Nutrition | Special Issue 2/2008

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Abstract

Olive oil, one of the oldest vegetable oils consumed without any refining, is associated with a reduced risk of a number of common cancers. Minor constituents of virgin olive oil have been suggested to be among the major chemopreventive components. A brief overview is presented of recent findings concerning the bioavailability of certain important olive oil minor components including efficient antioxidant polyphenols, the triterpene hydrocarbon squalene and β-sitosterol, considered as putative nutritional biomarkers, in relation to the incidence of cancer.
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Metadata
Title
Anticarcinogenic compounds of olive oil and related biomarkers
Authors
Theodore G. Sotiroudis
Soterios A. Kyrtopoulos
Publication date
01-05-2008
Publisher
D. Steinkopff-Verlag
Published in
European Journal of Nutrition / Issue Special Issue 2/2008
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-008-2008-9

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