Article
Oncology
Marta Farras, Enrique Almanza-Aguilera, Alvaro Hernaez, Nuria Agusti, Josep Julve, Montserrat Fito, Olga Castaner
Summary: Virgin olive oil is a key component of the Mediterranean diet, containing a variety of beneficial health compounds. Consumption of olive oil has been linked to improvements in human health and reduced risk of cancer.
SEMINARS IN CANCER BIOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Paula Silva, Maria Rodriguez-Perez, Emma Burgos-Ramos
Summary: This review explores the potential of a zebrafish model in investigating the antioxidant effects of olive oil and wine, which are key components of the Mediterranean diet, in preventing age-related diseases, particularly cardiovascular conditions. The review highlights the genetic proximity of zebrafish to humans, offering a unique opportunity for translational insights into the health benefits of olive oil and wine.
Review
Nutrition & Dietetics
Hsueh-Han Tsai, Jyh-Cherng Yu, Huan-Ming Hsu, Chi-Hong Chu, Tzu-Ming Chang, Zhi-Jie Hong, An-Chieh Feng, Chun-Yu Fu, Kuo-Feng Hsu, Ming-Shen Dai, Guo-Shiou Liao
Summary: Breast cancer is a global public health problem and there is increasing interest in prevention strategies as its incidence rises. A healthy dietary pattern, such as the Mediterranean diet, with high levels of fiber, phytochemicals, antioxidants, and advantageous fatty acids, is considered a promising approach to reduce breast cancer risk. This review summarizes the important active compounds in preventing breast cancer, including polyunsaturated fatty acids, fiber, phytochemicals, and alcohol. While the exact mechanism is not well understood, the combination of these elements in a healthy diet plays a role in reducing breast cancer risk.
Article
Oncology
Enrique Almanza-Aguilera, Ainara Cano, Mercedes Gil-Lespinard, Nerea Burguera, Raul Zamora-Ros, Antonio Agudo, Marta Farras
Summary: Olive oil is the main source of added fat in the Mediterranean diet, and it has been shown to improve obesity-related factors. However, the relationship between Mediterranean diet, olive oil, and obesity-related cancers, as well as the underlying mechanisms, are not well understood.
SEMINARS IN CANCER BIOLOGY
(2023)
Review
Nutrition & Dietetics
Gonzalez-Palacios Torres Carla, Rocio Barrios-Rodriguez, Carlos Munoz-Bravo, Estefania Toledo, Trinidad Dierssen, Juan Jimenez-Moleon Jose
Summary: This umbrella review summarized the available evidence on the relationship between Mediterranean Diet and breast cancer risk. The results indicate that adherence to a Mediterranean Diet pattern can have a protective effect on breast cancer risk, especially for postmenopausal breast cancer.
CLINICAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Diana C. Mantilla-Escalante, Maria-Carmen Lopez De las Hazas, M. Carmen Crespo, Roberto Martin-Hernandez, Joao Tome-Carneiro, Lorena Del Pozo-Acebo, Jordi Salas-Salvado, Monica Bullo, Alberto Davalos
Summary: This study aimed to characterize the modulation of exosomal lncRNAs, mRNAs and miRNAs after a 1-year adherence to different diets. Results showed that Mediterranean diets enriched with nuts or extra-virgin olive oil significantly altered exosomal RNA content compared to a low-fat diet, with implications on metabolic pathways. Further investigation into the impact of exosomal RNAs from dietary interventions is warranted.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Nutrition & Dietetics
Carolina Donat-Vargas, Angel Guerrero-Zotano, Virginia Lope, Begona Bermejo, Ana Casas, Jose Manuel Baena-Canada, Silvia Antolin, Pedro Sanchez-Rovira, Antonio Anton, Jose Angel Garcia-Saenz, Manuel Ramos, Montserrat Munoz, Ana de Juan, Carlos Jara Sanchez, Jose Ignacio Chacon, Miguel Gil-Gil, Raquel Andres Conejero, Antonio Llombart, Susana Bezares, Nerea Fernandez de Larrea-Baz, Beatriz Perez-Gomez, Miguel Martin, Marina Pollan
Summary: The study found that olive oil consumption may provide protection against breast cancer, especially when using virgin olive oil and consuming a higher amount.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Raquel Moral, Eduard Escrich
Summary: Extra-virgin olive oil (EVOO) in the context of the Mediterranean diet is considered a healthy choice with potential anticancer effects, particularly in breast cancer prevention and treatment. The bioactive compounds in EVOO can protect cells from carcinogenesis through multiple mechanisms.
Article
Nutrition & Dietetics
Carolina Donat-Vargas, Esther Lopez-Garcia, Jose R. Banegas, Miguel A. Martinez-Gonzalez, Fernando Rodriguez-Artalejo, Pilar Guallar-Castillon
Summary: The study found that moderate daily consumption of virgin olive oil is associated with a lower risk of all-cause and cardiovascular mortality, while common olive oil does not show the same effect.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Ioanna Yiannakou, Martha R. Singer, Lynn L. Moore
Summary: This study compared the associations between adherence to four Mediterranean diet indices and breast cancer risk. The results showed that women who adhered to the pyramid-based indices had a significantly lower risk of breast cancer, especially for hormone receptor positive cases. However, the median intake-based indices were not associated with breast cancer risk.
FRONTIERS IN NUTRITION
(2023)
Review
Nutrition & Dietetics
Giuseppina Augimeri, Francesca Ida Montalto, Cinzia Giordano, Ines Barone, Marilena Lanzino, Stefania Catalano, Sebastiano Ando, Francesca De Amicis, Daniela Bonofiglio
Summary: The traditional Mediterranean Diet, rich in bioactive compounds like polyphenols, retinoids, and PUFAs, has been shown to have beneficial effects against chronic illnesses. These compounds possess antioxidant, anti-inflammatory, and antitumoral properties, making them potential candidates for future anticancer therapeutics in breast cancer.
Review
Biochemistry & Molecular Biology
Renata Riolo, Riccardo De Rosa, Irene Simonetta, Antonino Tuttolomondo
Summary: Human nutrition is a new science based on biochemistry and the effects of food constituents. Ancient medicine believed in the medicinal properties of food, with Hippocrates stating that a balanced diet could help maintain health. Understanding molecular nutrition and the interaction between nutrients and DNA can lead to the formulation of diets where food acts as both food and medicine.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Nutrition & Dietetics
Omid Sadeghi, Niloofar Eshaghian, Sanaz Benisi-Kohansal, Leila Azadbakht, Ahmad Esmaillzadeh
Summary: This study aimed to investigate the relationship between a Mediterranean-style diet and breast cancer among Iranian women. The findings showed a significant inverse association between the Mediterranean diet and breast cancer, with a 57% lower likelihood of breast cancer among individuals with high adherence to the Mediterranean diet. However, this association was not observed among premenopausal women.
FRONTIERS IN NUTRITION
(2023)
Review
Multidisciplinary Sciences
Christos Markellos, Maria-Eleni Ourailidou, Maria Gavriatopoulou, Panagiotis Halvatsiotis, Theodoros N. Sergentanis, Theodora Psaltopoulou
Summary: This study found an association between olive oil consumption and a lower risk of cancer and better prognosis. Higher olive oil consumption was correlated with a decreased likelihood of developing any cancer, breast cancer, gastrointestinal cancer, upper aerodigestive cancer, and urinary tract cancer.
Article
Nutrition & Dietetics
Laura Torres-Collado, Manuela Garcia-de la Hera, Carla Lopes, Laura Maria Compan-Gabucio, Alejandro Oncina-Canovas, Leyre Notario-Barandiaran, Sandra Gonzalez-Palacios, Jesus Vioque
Summary: The study found that higher olive oil consumption was associated with a lower long-term risk of all-cause, cardiovascular, and cancer mortality in an adult Mediterranean population, with the maximum benefit observed for the consumption of two or more tablespoons per day.
FRONTIERS IN NUTRITION
(2022)
Article
Oncology
Miguel A. Manzanares, Montserrat Solanas, Raquel Moral, Raquel Escrich, Elena Vela, Irmgard Costa, Eduard Escrich
EUROPEAN JOURNAL OF CANCER PREVENTION
(2015)
Article
Nutrition & Dietetics
Raquel Moral, Raquel Escrich, Montserrat Solanas, Elena Vela, M. Carme Ruiz de Villa, Eduard Escrich
EUROPEAN JOURNAL OF NUTRITION
(2016)
Article
Food Science & Technology
Isabel Sospedra, Raquel Moral, Raquel Escrich, Montserrat Solanas, Elena Vela, Eduard Escrich
JOURNAL OF FOOD SCIENCE
(2015)
Article
Biochemistry & Molecular Biology
Miguel Angel Manzanares, Cristina de Miguel, M. Carme Ruiz de Villa, Regina M. Santella, Eduard Escrich, Montserrat Solanas
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2017)
Article
Biochemistry & Molecular Biology
Raquel Escrich, Irmgard Costa, Montserrat Moreno, Marta Cubedo, Elena Vela, Eduard Escrich, Raquel Moral
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2019)
Article
Biochemistry & Molecular Biology
Raquel Escrich, Elena Vela, Montserrat Solanas, Raquel Moral
MOLECULAR BIOLOGY REPORTS
(2020)
Article
Biochemistry & Molecular Biology
Maite Garcia-Guasch, Lourdes Navarro, Vanessa Rivero, Irmgard Costa, Eduard Escrich, Raquel Moral
Summary: Breast cancer is the most common malignancy in women worldwide, with dietary and environmental factors playing a role in its etiology. The study found that high fat diets have different effects on tumor progression, and metabolic changes play a role in the molecular modulation of different signaling pathways in the context of tumor malignancy.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Raquel Moral, Eduard Escrich
Summary: Extra-virgin olive oil (EVOO) in the context of the Mediterranean diet is considered a healthy choice with potential anticancer effects, particularly in breast cancer prevention and treatment. The bioactive compounds in EVOO can protect cells from carcinogenesis through multiple mechanisms.
Article
Nutrition & Dietetics
Alex Subias-Gusils, Adam Alvarez-Monell, Noemi Boque, Antoni Caimari, Josep M. Del Bas, Roger Marine-Casado, Montserrat Solanas, Rosa M. Escorihuela
Summary: This study showed that a dietary intervention based on a calorie-restricted cafeteria diet and a polyphenolic compound can improve body weight, food intake, and metabolic parameters in obese rats, and reduce sucrose intake and preference. Supplementation with Oleuropein also helps to reduce hedonic responses to high sucrose concentrations.
Article
Oncology
Maite Garcia-Guasch, Mireia Medrano, Irmgard Costa, Elena Vela, Marta Grau, Eduard Escrich, Raquel Moral
Summary: The study aimed to investigate the effects of high-fat diets on breast tumors. The results showed that a diet high in extra-virgin olive oil (EVOO) can reduce tumor aggressiveness and proliferation compared to a diet high in seed oil. Additionally, in vitro experiments confirmed the role of minor compounds in EVOO on tumor pathogenesis.
Article
Nutrition & Dietetics
Marta Reales-Moreno, Pietro Tonini, Rosa M. Escorihuela, Montserrat Solanas, Silvia Fernandez-Barres, Dora Romaguera, Oren Contreras-Rodriguez
Summary: Adolescents who consume ultra-processed foods and drinks (UPF) have higher rates of psychosocial dysfunction, especially in male adolescents. UPF consumption is associated with depressive symptoms, internalizing and externalizing problems.
Article
Biochemistry & Molecular Biology
Alex Subias-Gusils, Adam Alvarez-Monell, Noemi Boque, Antoni Caimari, Roger Marine-Casado, Rosa M. Escorihuela, Montserrat Solanas
Summary: In this study, the effects of calorie-restricted cafeteria diet combined with oral administration of oleuropein were evaluated in obese male rats. The results showed that both interventions reduced adiposity and restored muscle mass, but only the calorie-restricted cafeteria diet supplemented with oleuropein further reduced retroperitoneal adipose accretion.
Article
Multidisciplinary Sciences
Raquel Escrich, Marta Cubedo, Eduard Escrich, Raquel Moral