Erschienen in:
01.05.2008
Anticarcinogenic compounds of olive oil and related biomarkers
verfasst von:
Theodore G. Sotiroudis, Soterios A. Kyrtopoulos
Erschienen in:
European Journal of Nutrition
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Sonderheft 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.