scholarly journals Olive Oil Effects on Colorectal Cancer

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 32 ◽  
Author(s):  
Antonio Borzì ◽  
Antonio Biondi ◽  
Francesco Basile ◽  
Salvatore Luca ◽  
Enzo Vicari ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Protective Action ◽  
Chemotherapeutic Agents ◽  
Oil Consumption ◽  
Active Metabolites ◽  
Microbial Composition ◽  
Beneficial Effects

Colorectal cancer is the fourth cause of cancer-related death worldwide. A Mediterranean diet showed protective action against colorectal cancer due to the intake of different substances. Olive oil is a fundamental component of the Mediterranean diet. Olive oil is rich in high-value health compounds (such as monounsaturated free fatty acids, squalene, phytosterols, and phenols). Phenolic compounds exert favourable effects on free radicals, inflammation, gut microbiota, and carcinogenesis. The interaction between gut microbiota and olive oil consumption could modulate colonic microbial composition or activity, with a possible role in cancer prevention. Gut microbiota is able to degrade some substances found in olive oil, producing active metabolites with chemopreventive action. Further clinical research is needed to clarify the beneficial effects of olive oil and its components. A better knowledge of the compounds found in olive oil could lead to the development of nutritional supplements or chemotherapeutic agents with a potential in the prevention and treatment of colorectal cancer.

The Mediterranean Diets’ effect on Gut Microbial Composition in comparison with the Western Diet: A literature review

2021 ◽  
Vol 17 ◽  
Author(s):  
Ioannis-Nektarios Elmaliklis ◽  
Spyridon Konteles ◽  
Antonios E. Koutelidakis
Keyword(s):  
Literature Review ◽  
Gut Microbiota ◽  
Mediterranean Diet ◽  
Short Chain Fatty Acids ◽  
Western Diet ◽  
Microbial Composition ◽  
Scientific Databases ◽  
Beneficial Effects ◽  
Mediterranean Diet Adherence

Background: In recent years, the scientific interest about the possible role of dietary attitudes on gut microbiota modulation has been increasing. Objective: The present literature review aimed to analyze the effect of Mediterranean diet adoption on gut microbial composition, in comparison with the Western diet. Method: From an initial number of 38, 21 recent studies were selected using comprehensive scientific databases and relative keywords, such as microbial composition, dietary attitudes, and beneficial effects. The selected studies were recently published based on animal models, human interventional trials, metanalyses and gut microbiome analysis, such as metagenomics. Results: According to the basic findings of the present review study, Mediterranean diet adherence leads to a gut microbial richness and richer diversity as well as a higher abundance of genera Lactobacillus, Faecalibacterium, Oscillospira, Bifidobacterium, Eubacterium species, that stimulate the production of total short-chain fatty acids. This diet also leads to a lower Firmicutes / Bacteroidetes ratio due to the increase of Bacteroidetes and decrease of Firmicutes, accompanied by a decrease of circulating Trimethylamine N oxide levels and a reduction in abundance of Ruminococcus, Lachnospiraceae, Proteobacteria and Coprococcus, in comparison to the Western diet. Conclusion: Further understanding of the multifactorial effect of both Mediterranean and Western diet on gut microbiota could allow the establishment of nutritional educational programs and nutritional policies with aim to improve human health by modulating gut microbial composition.

scholarly journals Postoperative Complications Are Associated with Long-Term Changes in the Gut Microbiota Following Colorectal Cancer Surgery

Life ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 246
Author(s):  
Felix C.F. Schmitt ◽  
Martin Schneider ◽  
William Mathejczyk ◽  
Markus A. Weigand ◽  
Jane C. Figueiredo ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Postoperative Complications ◽  
Gut Microbiota ◽  
Gut Microbiome ◽  
Tumor Resection ◽  
Microbial Composition ◽  
Colorectal Cancer Surgery ◽  
Long Term Changes ◽  
Stool Samples

Changes in the gut microbiome have already been associated with postoperative complications in major abdominal surgery. However, it is still unclear whether these changes are transient or a long-lasting effect. Therefore, the aim of this prospective clinical pilot study was to examine long-term changes in the gut microbiota and to correlate these changes with the clinical course of the patient. Methods: In total, stool samples of 62 newly diagnosed colorectal cancer patients undergoing primary tumor resection were analyzed by 16S-rDNA next-generation sequencing. Stool samples were collected preoperatively in order to determine the gut microbiome at baseline as well as at 6, 12, and 24 months thereafter to observe longitudinal changes. Postoperatively, the study patients were separated into two groups—patients who suffered from postoperative complications (n = 30) and those without complication (n = 32). Patients with postoperative complications showed a significantly stronger reduction in the alpha diversity starting 6 months after operation, which does not resolve, even after 24 months. The structure of the microbiome was also significantly altered from baseline at six-month follow-up in patients with complications (p = 0.006). This was associated with a long-lasting decrease of a large number of species in the gut microbiota indicating an impact in the commensal microbiota and a long-lasting increase of Fusobacterium ulcerans. The microbial composition of the gut microbiome shows significant changes in patients with postoperative complications up to 24 months after surgery.

Olive oil consumption and its repercussions on lipid metabolism

2020 ◽  
Vol 78 (11) ◽  
pp. 952-968 ◽  
Author(s):  
João Tomé-Carneiro ◽  
María Carmen Crespo ◽  
María Carmen López de las Hazas ◽  
Francesco Visioli ◽  
Alberto Dávalos
Keyword(s):  
Lipid Metabolism ◽  
Adverse Effects ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Oil Consumption ◽  
Trans Fats ◽  
Cardiometabolic Disorders

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

Beneficial effects of olive oil and Mediterranean diet on cancer physio-pathology and incidence

2020 ◽  
Author(s):  
Marta Farràs ◽  
Enrique Almanza-Aguilera ◽  
Álvaro Hernáez ◽  
Núria Agustí ◽  
Josep Julve ◽  
...  
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Beneficial Effects

scholarly journals The gut microflora assay in patients with colorectal cancer: in feces or tissue samples?

2019 ◽  
Author(s):  
Sama Rezasoltani ◽  
Hossein Dabiri ◽  
Hamid Asadzadeh-Aghdaei ◽  
Abbas Akhavan Sepahi ◽  
Mohammad Hossein Modarressi ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Gut Microbiota ◽  
Screening Tests ◽  
Microbial Composition ◽  
Tissue Samples ◽  
Bacterial Populations ◽  
Patients With Cancer ◽  
Advantages And Disadvantages ◽  
Identification Of Bacteria ◽  
Tissue Specimens

Gut microbiota is the complex community of microorganisms that live in the digestive tracts of humans and other animals, including insects. The relationship between gut microbiota and human health is mutualistic and altered bacterial composi- tions in fecal and mucosal specimens of colon in patients with cancer compared to healthy subjects were observed. Thereby, studying the gut microbiota, their interactions with the host and their alterations in colorectal cancer (CRC) patients could be helpful to diagnose and treat the disease in earlier stages. In CRC research, the most common samples are feces and tumor tissues. Interestingly, scientists have quite different views regarding gut microbiota composition of feces and tissues. Some believe bacterial populations in feces and mucosa are completely distinct and differ in composition and diversity while some others declare similar variations. Actually, both types of specimens have some advantages and disadvantages in survey of gut microbiota. Fecal samples serve as a noninvasive approach for screening tests while mucosal associated samples are more powerful for identification of bacteria with adenoma and CRC initiation and growth. Here we have discussed the advantages and disadvantages of two type of specimens in CRC investigations and also discussed the similarities and differences of microbial composition between stool and tissue specimens.

scholarly journals Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2200
Author(s):  
Marta Farràs ◽  
Laura Martinez-Gili ◽  
Kevin Portune ◽  
Sara Arranz ◽  
Gary Frost ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Immune System ◽  
Lipid Metabolism ◽  
Phenolic Compounds ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Cholesterol Metabolism ◽  
Virgin Olive Oil ◽  
Short Chain Fatty Acids ◽  
Beneficial Effects

There is extensive information of the beneficial effects of virgin olive oil (VOO), especially on cardiovascular diseases. Some VOO healthy properties have been attributed to their phenolic-compounds (PCs). The aim of this review is to present updated data on the effects of olive oil (OO) PCs on the gut microbiota, lipid metabolism, immune system, and obesity, as well as on the crosstalk among them. We summarize experiments and clinical trials which assessed the specific effects of the olive oil phenolic-compounds (OOPCs) without the synergy with OO-fats. Several studies have demonstrated that OOPC consumption increases Bacteroidetes and/or reduces the Firmicutes/Bacteroidetes ratio, which have both been related to atheroprotection. OOPCs also increase certain beneficial bacteria and gut-bacteria diversity which can be therapeutic for lipid-immune disorders and obesity. Furthermore, some of the mechanisms implicated in the crosstalk between OOPCs and these disorders include antimicrobial-activity, cholesterol microbial metabolism, and metabolites produced by bacteria. Specifically, OOPCs modulate short-chain fatty-acids produced by gut-microbiota, which can affect cholesterol metabolism and the immune system, and may play a role in weight gain through promoting satiety. Since data in humans are scarce, there is a necessity for more clinical trials designed to assess the specific role of the OOPCs in this crosstalk.

scholarly journals The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2833 ◽  
Author(s):  
Paola Ditano-Vázquez ◽  
José David Torres-Peña ◽  
Francisco Galeano-Valle ◽  
Ana Isabel Pérez-Caballero ◽  
Pablo Demelo-Rodríguez ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Red Wine ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Atheromatous Plaque ◽  
Beneficial Effects ◽  
Wine Polyphenols ◽  
The Mediterranean

A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

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