Liver cancer – and more specifically hepatocellular carcinoma (HCC) – is one of the most aggressive forms of cancer, with high mortality rates. Current treatments, such as systemic chemotherapy, often have limited effectiveness and cause significant side effects.

This is why scientists are increasingly exploring natural compounds with potential anticancer properties. One such compound is ligstroside aglycone, a valuable phenolic molecule found in extra virgin olive oil (EVOO).

A research team led by De Stefanis investigated the effects of an EVOO polyphenolic extract rich in oleocanthal and ligstroside aglycone on three different liver cancer cell lines (HepG2, Huh7, and Hep3B).

What did the researchers find?

-The extract inhibited the proliferation of liver cancer cells.
-It promoted cancer cell death, making tumor cells more vulnerable.
-When combined with tumor necrosis factor alpha (TNFα), the effect became even stronger.
-The presence of ligstroside aglycone reduced the amount of oleocanthal needed to achieve cytotoxic effects, showing a synergistic interaction between the two compounds.

Why does this matter?

This study suggests that ligstroside aglycone is not just a “minor” olive oil component, but an active ally in the fight against liver cancer. Its synergistic action with oleocanthal highlights the potential of EVOO phenolics to inspire new therapeutic approaches, where nutrition meets medicine.


Fig. Phenolic extract reduces liver cancer cell proliferation. (A, C) Growth curve and morphological analysis on
HepG2 cell line. (B, D) Growth curve and morphological analysis on Huh7 cell line. The cells were incubated for 24–
72 h with two different doses of the extra-virgin olive oil (EVOO) extract.


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