Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells

Abaza L, Taamalli W, Zarrouk M et al (2005) Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils. Rivista Italiano Delle Sostanze Gresse 132:12–18

Babich H, Visioli F (2003) In vitro cytotoxicity to human cells in culture of some phenolics from olive oil. Farmaco 58:403–407

Caponio F, Alloggio V, Gomes T (1999) Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chem 64:203–209

Corona G, Deiana M, Incani A et al (2007) Inhibition of p38/CREB phosphorylation and COX-2 expression by olive oil polyphenols underlies their anti-proliferative effects. Biochem Biophys Res Commun 362:606–611

Elisa T, Marco G, Garden T et al (2005) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev 18:98–112

Fabiani R, De Bartolomeo A, Rosignoli P et al (2002) Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. Eur J Cancer Prev 11:351–358

Fabiani R, Bartolomeo AD, Rosignoli P et al (2006) Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation. J Nutr 136:614–619

Georg F, Surajit D, Volker F et al (2007) Blockade of hedgehog signaling inhibits pancreatic cancer invasion and metastases: a new paradigm for combination therapy in solid cancers. Cancer Res 67:2187–2196

Hamdi K, Hamdi RC (2005) Oleuropein, a non-toxic olive iridoid, is an anti-tumor agent and cytoskeleton disruptor. Biochem Biophys Res Commun 334:769–778

Keceli T, Gordon HM (2001) The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. J Sci Food Agric 81:1391–1396

Keys A, Aravanis C, Van Buchem FSP et al (1981) The diet and all-causes death rate in the seven countries study. Lancet 8237:58–61

La Vecchia C, Negri E, Franceschi S et al (1998) Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes Control 6:545–550

Le Tutour B, Guedon D (1992) Antioxidative activities of Olea europaea leaves and related phenolic compounds. Phytochemistry 31:1173–1178

Litridou M, Linssen J, Schols H et al (1997) Phenolic compounds in virgin olive oils: fractionation by solid phase extraction and antioxidant activity assessment. J Sci Food Agric 74:169–174

Martin-Moreno JM, Willett WC, Gorgojo L et al (1994) Dietary fat, olive oil intake and breast cancer risk. Int J Cancer 58:774–780

O’Dowd Y, Driss F, Dang PM et al (2004) Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils. Biochem Pharmacol 68:2003–2008

Owen RW, Mier W, Giacosa A et al (2000a) Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem Toxicol 38:647–659

Owen RW, Giacosa A, Hull WE et al (2000b) The antioxidant anticancer potential of phenolic compounds isolated from olive oil. Eur J Cancer 36:1235–1247

Paula PC, Pereira AM, Silvério C et al (2007) Fiber, beans, olive oil and breast cancer-toxic or beneficial. Toxicol Lett 172:S199

Ryan D, Antolovich M, Prenzler P et al (2002) Biotransformations of phenolic compounds in Olea europaea L. Sci Hortic 92:147–176

Servili M, Baldioli M, Selvaggini R et al (1999) Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of nuzhenide and distribution in the constitutive parts of fruit. J Agric Food Chem 47:12–18

Tuck LK, Hayball JP (2002) Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636–644

Visioli F, Galli C (2001) Phenolics from olive oil and its waste products. Biological activities in vitro and in vivo studies. World Rev Nutr Diet 88:233–237

Visioli F, Bellomo G, Galli C (1998) Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Commun 247:60–64

Visioli F, Galli C, Plasmati E et al (2000) Olive phenol hydroxytyrosol prevents passive smokinginduced oxidative stress. Circulation 102:2169–2171

Wlodek L, Steven HZ (2001) Antioxidants, programmed cell death, and cancer. Nutr Res 21:295–307

Yang DP, Kong DX, Zhang HY (2007) Multiple pharmacological effects of olive oil phenols. Food Chem 104:1269–1271

Zhao B, Yu W, Qian M et al (1997) Involvement of activator protein-1 (AP-1) in induction of apoptosis by vitamin E succinate in human breast cancer cells. Mol Carcinog 19:180–190