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Publicação
Efeito anticancerígeno dos compostos fenólicos do azeite virgem extra no cancro colorretal
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Orientador(es)
Resumo(s)
"Colorectal Cancer (CRC) is a malignant neoplasm that affects 1.9 million people annually and is the third leading cause of cancer-related worldwide. Epidemiological studies indicate that the consumption of the Mediterranean diet, particularly extra virgin olive oil, is related to a reduction in the risk of developing CRC. This effect is primarily attributed to the presence of phenolic compounds in extra virgin olive oil, mainly hydroxytyrosol. To date, most studies have focused on hydroxytyrosol due to its antioxidant and anticancer properties. However, in addition to hydroxytyrosol, there are other phenolic metabolites in olive oil whose potential anticancer effects have been underexplored but may also play an important role in the CRC treatment.(...)"
Descrição
Palavras-chave
Colorectal Cancer Extra virgin olive oil Phenolic Compounds Metabolites
Contexto Educativo
Citação
Editora
Instituto de Tecnologia Química e Biológica António Xavier. Universidada NOVA de Lisboa