Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/203063
Title: | Mediterranean diet and olive oil, microbiota, and obesity-related cancers. From mechanisms to prevention |
Author: | Almanza Aguilera, Enrique Cano, Ainara Gil Lespinard, Mercedes Burguera, Nerea Zamora Ros, Raul Agudo, Antonio Farràs, Marta |
Keywords: | Cuina mediterrània Obesitat Càncer Mediterranean cooking Obesity Cancer |
Issue Date: | 4-Aug-2023 |
Publisher: | Elsevier BV |
Abstract: | Olive oil (OO) is the main source of added fat in the Mediterranean diet (MD). It is a mix of bioactive compounds, including monounsaturated fatty acids, phytosterols, simple phenols, secoiridoids, flavonoids, and terpenoids. There is a growing body of evidence that MD and OO improve obesity-related factors. In addition, obesity has been associated with an increased risk for several cancers: endometrial, oesophageal adenocarcinoma, renal, pancreatic, hepatocellular, gastric cardia, meningioma, multiple myeloma, colorectal, postmenopausal breast, ovarian, gallbladder, and thyroid cancer. However, the epidemiological evidence linking MD and OO with these obesity-related cancers, and their potential mechanisms of action, especially those involving the gut microbiota, are not clearly described or understood. The goals of this review are 1) to update the current epidemiological knowledge on the associations between MD and OO consumption and obesity-related cancers, 2) to identify the gut microbiota mechanisms involved in obesity-related cancers, and 3) to report the effects of MD and OO on these mechanisms. |
Note: | Reproducció del document publicat a: https://doi.org/10.1016/j.semcancer.2023.08.001 |
It is part of: | Seminars in Cancer Biology, 2023, vol. 95, p. 103-119 |
URI: | http://hdl.handle.net/2445/203063 |
Related resource: | https://doi.org/10.1016/j.semcancer.2023.08.001 |
ISSN: | 1096-3650 |
Appears in Collections: | Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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