Phenolic Extract from Extra Virgin Olive Oil Induces Different Anti-Proliferative Pathways in Human Bladder Cancer Cell Lines.

Content Provider	Europe PMC
Author	Spagnuolo, Carmela Moccia, Stefania Tedesco, Idolo Crescente, Giuseppina Volpe, Maria Grazia Russo, Maria Russo, Gian Luigi
Editor	El Sayed, Khalid A.
Copyright Year	2022
Abstract	Regular consumption of olive oil is associated with protection against chronic-degenerative diseases, such as cancer. Epidemiological evidence indicates an inverse association between olive oil intake and bladder cancer risk. Bladder cancer is among the most common forms of cancer; in particular, the transitional cell carcinoma histotype shows aggressive behavior. We investigated the anti-proliferative effects of a phenolic extract prepared from an extra virgin olive oil (EVOOE) on two human bladder cancer cell lines, namely RT112 and J82, representing the progression from low-grade to high-grade tumors, respectively. In RT112, the EVOOE reduced cell viability (IC50 = 240 μg/mL at 24 h), triggering a non-protective form of autophagy, evidenced by the autophagosome formation and the increase in LC-3 lipidation. In J82, EVOOE induced a strong decrease in cell viability after 24 h of treatment (IC50 = 65.8 μg/mL) through rapid and massive apoptosis, assessed by Annexin V positivity and caspase-3 and -9 activation. Moreover, in both bladder cancer cell lines, EVOOE reduced intracellular reactive oxygen species, but this antioxidant effect was not correlated with its anti-proliferative outcomes. Data obtained suggest that the mixture of phenolic compounds in extra virgin olive oil activates different anti-proliferative pathways.
Journal	Nutrients
Volume Number	15
PubMed Central reference number	PMC9823665
Issue Number	1
PubMed reference number	36615840
e-ISSN	20726643
DOI	10.3390/nu15010182
Language	English
Publisher	MDPI
Publisher Date	2022-12-30
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2022 by the authors.
Subject Keyword	extra virgin olive oil phenols bladder cancer apoptosis autophagy antioxidant effect
Content Type	Text
Resource Type	Article
Subject	Food Science Nutrition and Dietetics