Abstract 3737: Effect of a potential cancer preventive nutraceutical derived from olive oil processing on hematological, and metabolic parameters
Authors: Adriana Albini, Luana Calabrone, Anna Aiello, Paola Corradino, Sara Nofri, Simone Cristoni, Giulia Accardi, Giuseppina Candore, Angelo Zinellu, Calogero Caruso, Douglas M. Noonan
Journal: Cancer Research (2025)

Abstract Introduction: Extra virgin olive oil is a basic component of the Mediterranean diet; it contains several molecules with antioxidant, anti-inflammatory, anti-angiogenic anti ageing, and pro-apoptotic properties. Olive mill waste water (OMWW), a liquid residue produced in vast amounts during olive oil extraction, represents an environmental issue but on the other side it is a rich source of phytochemicals particularly, phenolic compounds, that show promise in preventing the development of several disease disorders, including cancer. We performed in vitro and in vivo experiments and in a pilot study we measured hematochemical, anthropometric, and metabolomic parameters in volunteers after dietary supplementation of an OMWW purified nutraceutical preparation. Experimental procedures: OMWWs ability to affect cell proliferation and survival on different cancer cell lines was analyzed by MTT, and by gene expression analysis. The supplementation of OMWW-OL (Oliphenolia) 25 mL twice daily for 30 days was tested, upon ethical committee approval, on a pilot cohort of volunteers with characteristics close to metabolic syndrome. Hematochemical, anthropometric, serum biomarkers and serum metabolomic parameters were analyzed before the intervention, at 30 days, and 30 days after. Results: OMWW extract shown a potent inhibitory effect inhibiting cells proliferation of cancer cell lines and HUVECs. We analyzed sera from volunteers with pre-metabolic syndrome, and we assessed several biological parameters before and after nutraceutical intervention with Oliphenolia. Body mass index, slightly decreased, particularly in the women. Also, hydration increased, especially in women, while blood pressure, glycemia, and insulin decreased. Cholesterol, high-density lipoproteins, and triglycerides were stable, and LDL levels decreased, while vitamin D levels, alongside calcium, perceptibly increased. Albumin also increased. All the values were in support of a trend towards a beneficial effects. By mass spectrometry analysis, we also found favorable changes in the vitamin D. Conclusions: OMWW extract has shown stronger anti-angiogenic and anti-tumor properties in vitro and in vivo, with potential cancer preventive potential. A small pilot study, with limited potency, suggested that Oliphenolia extract represents a promising dietary supplement, that can could be potentially valuable for people at risk of metabolic syndrome and relevant in supporting healthy ageing and in cancer prevention Citation Format: Adriana Albini, Luana Calabrone, Anna Aiello, Paola Corradino, Sara Nofri, Simone Cristoni, Giulia Accardi, Giuseppina Candore, Angelo Zinellu, Calogero Caruso, Douglas M. Noonan. Effect of a potential cancer preventive nutraceutical derived from olive oil processing on hematological, and metabolic parameters [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2025; Part 1 (Regular Abstracts); 2025 Apr 25-30; Chicago, IL. Philadelphia (PA): AACR; Cancer Res 2025;85(8_Suppl_1):Abstract nr 3737.