Phenolic Compounds of Olive by-products and Their Function in the Development of Cancer Cells

Özet

Cancer is responsible for the most death-related disease in the world. Epidemiological studies have shown that a lower incidence of certain
cancers such as breast, prostate, pancreas and endometrial cancers in Mediterranean countries. The health-conferring benefits of the Mediterranean
diet are mainly due to a high consumption of fibre, fish, fruits and vegetables. Olives and olive oil are the main components of the Mediterranean
diet. These products contain an abundance of phenolic antioxidants including simple phenols (hydroxytyrosol, tyrosol), aldehydic secoiridoids,
flavonoids and lignans (acetoxypinoresinol, pinoresinol). Since antioxidant properties of dietary phytochemicals have well-established roles in
disease such as cancer, the present review focuses on recent researches analysing the relationship of olive derivatives in respect to their anticancer
and antioxidant mechanism.Phenolic compounds in olive by-products may initiate biological reactions to affect cancer cells. Studies have shown that olive and olive oil compounds exhibit anti-cancer activity in cancer cell lines, including breast, colon and leukaemia. Their mode of action is described to suppress
proliferation by interfering with ERK1/2 activation and reduction of Cyclin D1 expression.In conclusion, phenolic compounds of olive products may exert a protective activity and might have a therapeutic potential for the treatment of cancer