The incidence of the consumption of Extra Virgin Olive Oil “EVOO” in the prevention against Cancer.

Experimental carcinogenesis with 7,12-dimethylbenzanthracene (DMBA) and its inhibition with extra virgin olive oil and diet with ripe olives (Picual variety)Authors: Juan J. Soto-Castillo and Isicio Ortega-MedinaDepartment of Cytology and Normal and Pathological Histology, Faculty of Medicine, University of Seville, Seville, Spain.

 Extra virgin olive oil (EVOO) as an integral part of the Mediterranean diet plays a fundamental role in lipid oxidation, preventing the development of atherosclerosis.Low-density lipoprotein (LDL) is responsible for transporting cholesterol in the blood. The oxidation of lipids (LDL lipoprotein linked to cholesterol) favors the formation of atheroma plaques in the arteries, which causes hardening and obstruction of these blood vessels, leading mainly to a decrease in cardiac or cerebral blood supply.Polyphenols (substances that have one phenol group per molecule) are minor components of EVOO, they reduce lipid oxidation and protect against atherosclerosis, protecting low density lipoprotein (LDL) from oxidative damage. The Picual olive variety contains the most polyphenols.In atherosclerosis, lipoprotein peroxidation occurs, which acts on macrophage and monocyte receptors with cholesterol deposition, causing an inflammatory reaction and proliferation of smooth muscle cells of the wall, leading to the formation of atheromas, which produce narrowing of the arterial lumen (see image below).

  Therefore, the benefits of EVOO are well known:

• Reduced cardiovascular risk
• It reduces the oxidation of LDL-cholesterol (bad cholesterol) and increases HDL-cholesterol (good cholesterol) by acting as an antioxidant.
• Lowers blood pressure
• Decreases thrombosis and inflammation
• Protects against cognitive impairment
• Reduces the incidence of certain cancers.

In this regard, it has been shown that the EVOO diet produces chemoprevention in experimental breast (2 and 5) and colon cancer (1). Likewise, EVOO has an inhibitory effect on experimental cancer induced by dimethylbenzanthrazene (DMBA) in the oral mucosa, esophagus and stomach in hamsters (6). Menéndez et al. have shown that EVOO polyphenols inhibit erbB2 malignant transformation of human breast cancer epithelial cells. Owen et al. (3) express the importance of phenolic compounds isolated from olive oil as an antioxidant and their anticarcinogenic potential.You can read the full study here.Read this articleAuthor: Dr. Isicio Ortega Medina. University Professor. University of Seville.Bibliography

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2. Menéndez JA, Vázquez A, Oliveras C, García R, Carrasco A, et al. Extra-virgin olive oil polyphenols inhibit HER2 (erbB2)-induced malignant transformation in human breast epithelial cells: Relationship between the chemical structures of extra-virgin olive oil secoiridoids and lingans and their inhibitory activities on the tyrosine kinase activity of HER2. Int J Oncol. 2008;34:43-51.
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6. Soto-Castillo JJ and Ortega-Medina I. Experimental carcinogenesis with 7,12 dimethylbenzanthracene (DMBA) and its inhibition with extra virgin olive oil and diet with ripe olives (Picual variety). Rev Esp Patol 2017;50(2):82-88.