Małgorzata E. Zujko

Potential Application of Curcumin and Its Analogues in the Treatment Strategy of Patients with Primary Epithelial Ovarian Cancer

Recent findings on the molecular basis of ovarian cancer development and progression create new opportunities to develop anticancer medications that would affect specific metabolic pathways and decrease side systemic toxicity of conventional treatment. Among new possibilities for cancer chemoprevention, much attention is paid to curcumin—A broad-spectrum anticancer polyphenolic derivative extracted from the rhizome of Curcuma longa L. According to ClinicalTrials.gov at present there are no running pilot studies, which could assess possible therapeutic benefits from curcumin supplementation to patients with primary epithelial ovarian cancer. Therefore, the goal of this review was to evaluate potential preclinical properties of curcumin and its new analogues on the basis of in vivo and in vitro ovarian cancer studies. Curcumin and its different formulations have been shown to display multifunctional mechanisms of anticancer activity, not only in platinum-resistant primary epithelial ovarian cancer, but also in multidrug resistant cancer cells/xenografts models. Curcumin administered together with platinum-taxane chemotherapeutics have been reported to demonstrate synergistic effects, sensitize resistant cells to drugs, and decrease their biologically effective doses. An accumulating body of evidence suggests that curcumin, due to its long-term safety and an excellent profile of side effects should be considered as a beneficial support in ovarian cancer treatment strategies, especially in patients with platinum-resistant primary epithelial recurrent ovarian cancer or multidrug resistant disease. Although the prospect of curcumin and its formulations as anticancer agents in ovarian cancer treatment strategy appears to be challenging, and at the same time promising, there is a further need to evaluate its effectiveness in clinical studies.

Antioxidant Potential and Polyphenol Content of Selected Food

Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.

Comparison of Various Databases for Estimation of Dietary Polyphenol Intake in the Population of Polish Adults

The primary aim of the study was to estimate the consumption of polyphenols in a population of 6661 subjects aged between 20 and 74 years representing a cross-section of the Polish society, and the second objective was to compare the intakes of flavonoids calculated on the basis of the two commonly used databases. Daily food consumption data were collected in 2003–2005 using a single 24-hour dietary recall. Intake of total polyphenols was estimated using an online Phenol-Explorer database, and flavonoid intake was determined using following data sources: the United States Department of Agriculture (USDA) database combined of flavonoid and isoflavone databases, and the Phenol-Explorer database. Total polyphenol intake, which was calculated with the Phenol-Explorer database, was 989 mg/day with the major contributions of phenolic acids 556 mg/day and flavonoids 403.5 mg/day. The flavonoid intake calculated on the basis of the USDA databases was 525 mg/day. This study found that tea is the primary source of polyphenols and flavonoids for the studied population, including mainly flavanols, while coffee is the most important contributor of phenolic acids, mostly hydroxycinnamic acids. Our study also demonstrated that flavonoid intakes estimated according to various databases may substantially differ. Further work should be undertaken to expand polyphenol databases to better reflect their food contents.

Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

Polyphenols present in plant foods as natural antioxidants may inhibit the pathogenesis of many diseases, which involve oxidative reactions. This study aimed to measure the total antioxidant potential with the ferric reducing antioxidant power method and the total polyphenol contents of 15 kinds of beverages, 4 types of chocolates, and 6 sorts of nuts and seeds commonly consumed. The antioxidant potential and polyphenol content ranged (respectively): in beverages 0.216–2.940 mmol/100 ml and 31–241 mg/100 ml, in chocolates 0.550–14.67 mmol/100 g and 222–1617 mg/100 g, in nuts and seeds 0.851–55.91 mmol/100 g and 125–3521 mg/100 g. The antioxidant potential of the foods tested was related to the total polyphenol contents.

Endogenous non-enzymatic antioxidants in the human body

The exposure of cells, tissues and extracellular matrix to harmful reactive species causes a cascade of reactions and induces activation of multiple internal defence mechanisms (enzymatic or non-enzymatic) that provide removal of reactive species and their derivatives. The non-enzymatic antioxidants are represented by molecules characterized by the ability to rapidly inactivate radicals and oxidants. This paper focuses on the major intrinsic non-enzymatic antioxidants, including metal binding proteins (MBPs), glutathione (GSH), uric acid (UA), melatonin (MEL), bilirubin (BIL) and polyamines (PAs).

Dietary Antioxidant and Flavonoid Intakes Are Reduced in the Elderly.

The objective of this study was to determine sources and patterns of antioxidant and flavonoid intakes in the elderly (61–74 yrs) in comparison with young (20–40 yrs) and middle age (41–60 yrs) groups in a cross-sectional study. More than 6000 subjects of both genders, aged 20–74 years, participants of the National Multicenter Health Survey (WOBASZ) took part in this study. Daily food consumption was estimated by the single 24-hour dietary recall. Dietary total antioxidant capacity (TAC) and flavonoid content (FC) were calculated according to the amount of food consumed by the participants combined with antioxidant capacity and flavonoid contents in foods. Food consumption, dietary TAC, and FC were significantly lower in the elderly, especially elderly women in comparison to the young and middle age groups. The consumption of tea, coffee, and apples was associated with the largest contribution to dietary TAC and FC in all participants. Despite high nutrient density of the energy-adjusted diet of ageing people, the elderly consumed the lowest amounts of antioxidants and flavonoids due to the lowest food intake.

Are dietary habits of the Polish population consistent with the recommendations for prevention of cardiovascular disease? — WOBASZ II project

BACKGROUND Diet is a modifiable risk factor for cardiovascular disease (CVD). AIM To assess diet quality in the adult Polish population, taking into consideration consumption of various nutrients as well as the total diet quality. METHODS Within the frame of the National Multicentre Health Survey (WOBASZ II), a random sample of the whole Polish population aged 20 years and above was screened during the years 2013-2014. Dietary habits were assessed in 5690 subjects (2554 men and 3136 women). Nutrient intakes were compared to the Dietary Reference Intakes. Total diet quality was measured using the Healthy Diet Indicator (HDI) score, based on the World Health Organisation recommendations for CVD prevention, that includes 7 nutrients (saturated and polyunsaturated fatty acids, cholesterol, protein, dietary fibre, fruits and vegetables, free sugars) and ranges from 0 (the least healthy diet) to 7 (the healthiest diet). RESULTS The studied group was characterised by a high prevalence of overweight and obesity (69% in men vs. 59% in women), hypercholesterolaemia (56% vs. 55%, respectively), hypertension (50% vs. 42%), and diabetes (12% vs. 10%). At the same time, a significant percentage of Poles had improper dietary habits. A low fat and low cholesterol diet was reported by only 8% and a low calorie diet by 1% of the respondents. Adding salt to already seasoned dishes was reported by 27% of men and 18% of women, and 56% and 30% of them, respectively, consumed meat products with visible fat. The diet of most adult Polish citizens was found to be not balanced. Vitamins A, C, E, B1, B2, B6, and B12, protein, dietary cholesterol and fruits/vegetables were consumed in recommended doses only by 44-80% of the respondents. The recommended intake of fat, saturated and polyunsaturated fatty acids, which significantly affect lipid levels, was found in 18-37% of the respondents. Dietary intakes of folate and minerals important for the prevention of hypertension were insufficient. The desired level of folate intake was found only in 13-26% of the respondents, and that of magnesium, calcium and potassium in 5-36% of them. The average HDI value was about 3.2 (out of the maximum of 7). A healthy diet (5-7 points) was noted in 15% of adult Poles. Most subjects (60%) were characterised by a low quality diet (0-3 points). Nevertheless, about 55% of respondents believed that their diet was appropriate. CONCLUSIONS The quality of dietary habits of the majority of the adult Polish population falls far short of the recommendations relevant for CVD prevention.

Mediterranean diet for breast cancer prevention and treatment in postmenopausal women.

Breast cancer has become a big oncological concern both in Poland and most countries around the world. Epidemiological studies show that women who are directly in danger of suffering from breast cancer are mainly postmenopausal women. Due to the seriousness of the problem more attention is devoted to preventative measures that should be undertaken. That is why, Mediterranean diet and its beneficial effects on health started to be discussed. This diet contains antioxidants and shows anti-inflammatory properties which are crucial in breast cancer prevention. Its components are fish, olive oil, unrefined cereals, herbs, fruits and vegetables. In 1960s there was research done on the influence of low fat diet, as a preventative measure, on coronary artery disease. In 1980s, an interest in this diet grew and there was a great come-back to the origins of the diet. It led to estimation of its influence on cardiological and cancer diseases. Many positive effects were observed among people living in the Mediterranean area as far as health qualities of the diet are concerned. Mediterranean diet was compared with high fat diet of people living in Northern Europe and the USA. It seems to create new dietary recommendations as a preventative measure in breast cancer disease. The following article presents most recent data on the importance of Mediterranean diet as a prevention against breast cancer.

Dietary Polyphenol Intake, but Not the Dietary Total Antioxidant Capacity, Is Inversely Related to Cardiovascular Disease in Postmenopausal Polish Women: Results of WOBASZ and WOBASZ II Studies

The aim of the study was to assess the relationship between the dietary polyphenol intake (DPI) and the dietary total antioxidant capacity (DTAC) and the prevalence of cardiovascular disease (CVD) in postmenopausal women. Participants were 916 postmenopausal women diagnosed with CVD and 1683 postmenopausal women without history of CVD, who took part in the population-based studies carried out in Poland: WOBASZ (2003–2005) and WOBASZ II (2013-2014). Nutritional data were collected using a single 24-hour dietary recall. DPI and DTAC in the CVD women were significantly lower and accounted for 1766.39 mg/d and 10.84 mmol/d, respectively, versus 1920.57 mg/d and 11.85 mmol/d in the women without CVD, but these differences disappeared after the standardization for energy input. Also, in the multiple-adjustment model, higher DPI, but not DTAC, was associated with the reduced odds ratio for the prevalence of CVD. Beverages, mainly coffee and tea, contributed in more than 40% to DPI and in more than a half to DTAC. In this study, higher dietary polyphenol intake, but not the dietary total antioxidant capacity, was inversely associated with CVD in postmenopausal women, which points to the health benefits of increased polyphenol intake from food sources for these women.

Dietary Fats and the Risk of Oxidative Stress in a Group of Apparently Healthy Women - a Short Report

The study aimed to determine associations between diet’s composition and serum antioxidant potential in 29 women aged 19-22 years. The participants completed self-report questionnaires concerning health condition, body measures, dietary habits and supplements taken, and 3-day detailed diet records. Fasting blood samples were collected to assess total antioxidant status (TAS) and ferric reducing antioxidant power (FRAP) in the serum. The women reported good health condition and lean body. The data concerning the TAS and FRAP methods demonstrated that the antioxidant potential was negatively correlated with saturated fat intake (r=-0.515 and r=-0.527, respectively), but not related to the intakes of protein, carbohydrate, mono- and polyunsaturated fats, cholesterol and antioxidant vitamins (vitamin C, β-carotene, α-tocopherol). The TAS antioxidant activity of the serum was significantly lower in the top vs. bottom quartile of the saturated fat intake, which corresponds to a consumption of at least 29 g saturated fat vs. intake below 19.7 g. The FRAP value in the highest quartile of the saturated fat intake was also reduced and close to significance. This study shows that the studied group of young women exposed to diets, which contained high amounts of saturated fat, are prone to risk of oxidative stress.