Olive Fruit Extracts and HT-29 Human Colon Cancer Cells

Colorectal cancer is the third most common form of cancer in both men and women, and the third leading cause of cancer-related death in the Western world, being usually lethal when diagnosed at later stages of progression. Diet and lifestyle are most likely related to colon cancer etiology through overconsumption of energy, coupled with inadequate intakes of protective substances, including micronutrients, dietary fiber, and a variety of phytochemicals. In the Mediterranean area, colorectal cancer incidence and mortality are relatively low compared with most other Western countries. Different countries and regions in the Mediterranean basin have their own dietary traditions, but in all of them, table olives and olive oil occupy a central position and have been associated with a lower incidence of certain cancers, including colorectal. This hypothesis has been supported by animal studies that showed a protective effect of olive oil against the UV-induced damage of the skin and its ability in preventing the colon crypts aberrant foci growth and colon carcinoma in rats. The protective or non-promoting activity of olive oil is often ascribed to its high content of oleic acid (C18:1, ω-9), a monounsaturated fatty acid. However, recent evidence suggests that oleic acid may not exclusively account for this beneficial activity and other minor compounds such as pentacyclic triterpenes have been reported to possess anticarcinogenic activity. © 2010