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Background: Olive oil as a mjor source of fat in diet, besides having a high level of unsaturated fatty acid contains biological components, such as the antioxidant phenolic compounds that can prevent the destructive effect of free radicals and their resulting mutation on cellular structures. The main goal of this study was to investigate the antioxidant and anticancer effects of olive oil through Salmonella typhimurium and microsome. Materials and Methods: In this study, 16 Iranian olive oil samples and one Spanish sample were used. The determination test of anti-mutagenic potential was based on the method proposed by Ames et al. using mutant strain of Salmonella typhimurium TA100 and a well-known carcinogenic material (sodium azide) which by adding microsome of rat liver (S9), its anticancer effect was examined. Positive and negative controls which respectively contained sodium azide and distilled water were studied. Each test was simultaneously done three times and the percentage of inhibition was determined according to (1-T/M) × 100. Results: The inhibitory percentage in its highest level in darkness was equal to 63.64% based on the variety of olive oil and in light was equal to 60.70%. Conclusion: The findings of this study show that the antioxidant and anticancer properties of olive oil decrease with exposure to light

Keywords: Anticancer effect, anti-mutation effect, olive oil, Salmonella typhimurium TA100

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