西班牙研究人員發(fā)現(xiàn),，初榨橄欖油中所含的油酸、單不飽和脂肪酸等物質(zhì)不但有益身體健康,，而且還能防止乳腺癌的形成與發(fā)展,。巴塞羅那自治大學(xué)研究人員在老鼠身上展開實驗。
他們挑選60只患有乳腺癌的老鼠,，分成3組,，一組喂食橄欖油，一組喂食玉米油,，一組喂普通食物,。
一段時間后，研究人員發(fā)現(xiàn),，食用橄欖油的老鼠身上惡性腫瘤生長的速度要明顯慢于其他兩組,。他們認(rèn)為，橄欖油中所含的氨基酸阻撓蛋白質(zhì)AKT生長,，這種蛋白質(zhì)有助癌細(xì)胞繁殖,。
研究人員還發(fā)現(xiàn)，橄欖油中所含的物質(zhì)還可能削弱致癌基因p21Ras的影響，這種基因?qū)Π┘?xì)胞的存活起到關(guān)鍵作用,。另外,，食用橄欖油的老鼠受到的脫氧核糖核酸(DNA)損傷較小。
與此相反的是,，食用玉米油的老鼠癌細(xì)胞數(shù)量增加迅速,，且“攻擊性”更強。
建議每天攝取橄欖油
研究負(fù)責(zé)人愛德華·埃斯克里奇說：“這些分子反應(yīng)在癌癥發(fā)展過程中十分重要,。因此,，我們的研究顯示出環(huán)境因素可以影響這種疾病(乳腺癌)。”
“雖然把這一實驗結(jié)果應(yīng)用于人類時應(yīng)該小心謹(jǐn)慎,，但是我們的結(jié)果強調(diào)了某種飲食習(xí)慣對癌癥預(yù)防的重要性,。”
他表示，研究人員將于不久后在人身上開展類似實驗,，觀察橄欖油是否會有相同效果,。
埃斯克里奇建議人們每天攝取50毫升初榨橄欖油并持之以恒，認(rèn)為只有這樣才能收到明顯效果,。(生物谷Bioon.net)
更多閱讀
The Lancet：控制環(huán)境因素可有效降低乳腺癌的發(fā)病率
Nature：乳腺癌發(fā)生腦擴散的關(guān)鍵基因
The Lancet：控制環(huán)境因素可有效降低乳腺癌的發(fā)病率
Nature Cell Biology ：miR-9可控制乳腺癌擴散
DA-MB-468 (人乳腺癌細(xì)胞)報價/價格
IJC：蘑菇和綠茶可預(yù)防乳腺癌
Breast Cancer：維生素D和鈣能夠降低女性乳腺癌風(fēng)險
生物谷推薦原文出處：
The FASEB Journal. doi: 10.1096/fj.09-148452.
In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial
Valentini Konstantinidou*,, Maria-Isabel Covas*,1, Daniel Mu?oz-Aguayo*, Olha Khymenets, Rafael de la Torre, Guillermo Saez, Maria del Carmen Tormos, Estefania Toledo||, Amelia Marti?, Valentina Ruiz-Gutiérrez#, Maria Victoria Ruiz Mendez# and Montserrat Fito*
The aim of the study was to assess whether benefits associated with the traditional Mediterranean diet (TMD) and virgin olive oil (VOO) consumption could be mediated through changes in the expression of atherosclerosis-related genes. A randomized, parallel, controlled clinical trial in healthy volunteers (n=90) aged 20 to 50 yr was performed. Three-month intervention groups were as follows: 1) TMD with VOO (TMD+VOO), 2) TMD with washed virgin olive oil (TMD+WOO), and 3) control with participants’ habitual diet. WOO was similar to VOO, but with a lower polyphenol content (55 vs. 328 mg/kg, respectively). TMD consumption decreased plasma oxidative and inflammatory status and the gene expression related with both inflammation [INF- (INF), Rho GTPase-activating protein15 (ARHGAP15), and interleukin-7 receptor (IL7R)] and oxidative stress [adrenergic β2-receptor (ADRB2) and polymerase (DNA-directed) (POLK)] in peripheral blood mononuclear cells. All effects, with the exception of the decrease in POLK expression, were particularly observed when VOO, rich in polyphenols, was present in the TMD dietary pattern. Our results indicate a significant role of olive oil polyphenols in the down-regulation of proatherogenic genes in the context of a TMD. In addition, the benefits associated with a TMD and olive oil polyphenol consumption on cardiovascular risk can be mediated through nutrigenomic effects.—Konstantinidou, V., Covas, M.-I., Mu?oz-Aguayo, D., Khymenets, O., de la Torre, R., Saez, G., del Carmen Tormos, M., Toledo, E., Marti, A., Ruiz-Gutiérrez, V., Ruiz Mendez, M. V., Fito, M. In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial.
