Olive fruit is a significant and promising source of potential bioactive compounds such as oleuropein and hydroxytyrosol. Oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol (HT). It is the main glycoside in olives, the degradation of which results in the formation of hydroxytyrosol in olive oil. Both plays a significant role in the reduction of coronary heart diseases and a certain type of cancers. Both olive oil phenols have an effective role counter to cell proliferation, cell growth, migration, invasion, and angiogenesis. They down regulate the expression of BCL-2 and COX-2 proteins, and reduced DNA damage. Hydroxytyrosol and oleuropein inhibited the multiple stages in colon carcinogenesis; initiation, promotion, and metastasis. They also provide protection against various human cancers including colorectal, skin, breast, thyroid, digestive, lung, brain, blood, and cervical. This review article discusses the anticancer perspectives and mechanisms of oleuropein and hydroxytyrosol in cell cultures and animal and human studies.

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橄榄苦苷及其代谢物羟基酪醇的抗肿瘤前景：近期更新

橄榄果是橄榄苦苷和羟基酪醇等潜在生物活性化合物的重要且有前景的来源。橄榄苦苷是亚麻酸和 3,4-二羟基苯基乙醇 (HT) 的酯。它是橄榄中的主要糖苷，其降解会导致橄榄油中形成羟基酪醇。两者都在减少冠心病和某些类型的癌症方面发挥重要作用。两种橄榄油酚都具有对抗细胞增殖、细胞生长、迁移、侵袭和血管生成的有效作用。它们下调 BCL-2 和 COX-2 蛋白的表达，并减少 DNA 损伤。羟基酪醇和橄榄苦苷抑制结肠癌发生的多个阶段；启动、促进和转移。它们还提供针对各种人类癌症的保护，包括结肠直肠癌、皮肤癌、乳腺癌、甲状腺、消化、肺、脑、血液和宫颈。这篇综述文章讨论了橄榄苦苷和羟基酪醇在细胞培养以及动物和人类研究中的抗癌前景和机制。