Squalene, olive oil, and cancer risk: A review and hypothesis

Cancer Epidemiology Biomarkers and Prevention

Volumn 6, Issue 12, 1997, Pages 1101-1103

  Newmark, Harold L ^a,b  

^a ROCKEFELLER UNIVERSITY   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE; OLIVE OIL; SQUALENE;

ANIMAL MODEL; BREAST CANCER; CANCER PREVENTION; CANCER RISK; DIETARY INTAKE; ENZYME INHIBITION; FAT INTAKE; HUMAN; NONHUMAN; PANCREAS CANCER; PRIORITY JOURNAL; REVIEW; SIGNAL TRANSDUCTION; SOUTHERN EUROPE;

ANIMALS; DISEASE MODELS, ANIMAL; ENZYME INHIBITORS; HUMANS; NEOPLASMS; OXIDOREDUCTASES; PLANT OILS; RATS; RISK FACTORS; SQUALENE;

EID: 0031469108     PISSN: 10559965     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (3)

1. Gerber, M. Olive oil and cancer. In: A. Giacosa and M. J. Hill (eds.), The Mediterranean Diet and Cancer Prevention. Cosenza, Italy: European Cancer Prevention Organization, 1991.
2. Trichopoulou, A., Toupadaki, N., Tzonou, A., Katsouyanni, K., Manousos, O., Kada, E., et al. The macronutrient composition of the Greek diet: estimates derived from six case-control studies. Eur. J. Clin. Nutr., 47: 549-558, 1993.
3. Willett, W. C. Diet and health: what should we eat? Science (Washington DC), 264: 532-537, 1994.