{
  "abstract": "Cancer is a widespread disease and a leading cause of death worldwide. This has increased interest in foods that contribute to lowering its incidence. Olive oil is a key component of the Mediterranean diet and contains numerous bioactive compounds, including oleuropein, hydroxytyrosol, oleocanthal, squalene, sterols, tyrosol, and oleacein, which possess various properties and benefits. This review examines the potential of these compounds as anticancer agents and their ability to manage various types of cancer. Chemical structure, mechanisms of action, and potential to work in combination with conventional treatments were discussed for each compound. Studies discussed in this review show promising anticancer effects of olive oil compounds with high potential to augment conventional treatments through the anticipated anticancer effect of the Mediterranean diet with olive oil. This review focused on in vitro and preclinical studies of using olive oil phytochemicals in cancer research. However, further clinical and experimental studies are needed to determine the optimal dosage of olive oil and better confirm its therapeutic efficacy.",
  "abstract_shown": true,
  "affiliations": [
    "Faculty of Allied Medical Sciences, Applied Science Private University, Amman 11931, Jordan",
    "Department of Genetic Engineering, College of Biotechnology, Al-Qasim Green University, Babylon 51013, Iraq",
    "Department of Clinical Nutrition and Dietetics, Applied Science Private University, Amman 11931, Jordan",
    "Department of Clinical Pharmacology, Faculty of Medicine, King Abdulaziz University, Rabigh 21589, Saudi Arabia",
    "Department of Basic Science, Faculty of Science, Applied Science Private University, Amman 11931, Jordan",
    "Faculty of Health and Life Sciences, Inti International University, Nilai 71800, Malaysia",
    "Department of Clinical Pharmacy and Therapeutics, Applied Science Private University, Amman 11931, Jordan",
    "Institute of Basics of Health Sciences, Midwifery and Health Visiting, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Wamidh H. Talib",
      "orcid": "0000-0003-1942-8982"
    },
    {
      "affs": [
        1
      ],
      "name": "Intisar Hadi Al-Yasari"
    },
    {
      "affs": [
        2
      ],
      "name": "Jomana Alqannas",
      "orcid": "0009-0008-8774-9749"
    },
    {
      "affs": [
        2
      ],
      "name": "Shahd Mismar"
    },
    {
      "affs": [
        3
      ],
      "name": "Doaa Anbarserry",
      "orcid": "0000-0002-5978-6779"
    },
    {
      "affs": [
        4
      ],
      "name": "Wafa` A. Ahmad"
    },
    {
      "affs": [
        5
      ],
      "name": "Douglas Law"
    },
    {
      "affs": [
        6
      ],
      "name": "Ahmad Riyad Alsayed",
      "orcid": "0000-0002-1324-7884"
    },
    {
      "affs": [
        7
      ],
      "name": "Bence Raposa",
      "orcid": "0000-0001-9551-8440"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/akfcq4ehwb44j.bib",
  "cited_by": 0,
  "doi": "10.3390/nu18213466",
  "fulltext_url": null,
  "id": "akfcq4ehwb44j",
  "issns": [
    "2072-6643"
  ],
  "landing_url": "https://www.mdpi.com/2072-6643/18/21/3466",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1605|Edible Oils Quality and Analysis"
    ]
  ],
  "openalex": "W7223243704",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-22",
  "publisher": "MDPI AG",
  "ris": "https://research.draconitic.com/paper/akfcq4ehwb44j.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:56Z",
      "native_id": "10.3390/nu18213466",
      "source": "crossref",
      "url": "https://www.mdpi.com/2072-6643/18/21/3466"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:1605|Edible Oils Quality and Analysis",
      "subfield": "organic"
    }
  ],
  "title": "Olive Oil as a Potential Source of Anticancer Phytochemicals: In Vitro and Preclinical Evaluation of Active Ingredients and Their Synergism with Conventional Treatments",
  "title_text": "Olive Oil as a Potential Source of Anticancer Phytochemicals: In Vitro and Preclinical Evaluation of Active Ingredients and Their Synergism with Conventional Treatments",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:56Z",
  "url": "https://research.draconitic.com/paper/akfcq4ehwb44j",
  "venue": "Nutrients",
  "versions": []
}