Moisés Hamoy

Central nervous system tumours profile at a referral center in the Brazilian Amazon region, 1997–2014

Tumours of the Central Nervous System (CNS) are an important cause of mortality from cancer. Epidemiological data on neoplams affecting the CNS are scarce in Brazil, especially in the Amazon region. The study aims at describing the histopathological profile of CNS tumours cases at a high-complexity referral cancer center. This study has described a 17-year-series profile of CNS tumours, registered at a high-complexity referral cancer center in Pará state, from January 1997 until July 2014 in the Brazilian Amazon Region. Data was gathered from histopathology reports kept in the hospital’s cancer registry and 949 cases of CNS tumours were analyzed. The most common histopathology were neuroepithelial tumours (approx. 40%) and meningioma was the most frequent especific tumor histologic subtype (22.2%). Neuroepithelial tumours were more frequent in patients with ages ranging from less than a year to 19 years, whereas metastatic tumours were prevalent in patients over 40 years of age. It was not found temporal trends during the studied period. The knowledge of these tumours profile is valuable for the understanding of cancer epidemiology in the region, since its prevalence is currently underreported and more awareness on the disease is needed.

Antifungal Activity of Coumarin Mammeisin Isolated from Species of the Kielmeyera Genre (Family: Clusiaceae or Guttiferae)

Coumarin mammeisin isolated from Kielmeyera elata was evaluated for its toxicity and antifungal activities. The toxicity of mammeisin was investigated by utilizing the Artemia salina methodology to determine its LD50 value. The minimum inhibitory concentration (MIC) of fungi Candida sp. was assessed for mammeisin, presenting equivalent activity to ketoconazole but displaying better results than fluconazole.

Cunaniol-elicited seizures: Behavior characterization and electroencephalographic analyses

&NA; This study aimed at describing the characteristics and properties of seizures induced by cunaniol, a polyacetylenic alcohol isolated from the Clibadium genus, which is ubiquitous in the Amazon biodiversity and its potential use as a convulsant model. Wistar rat behavior was assessed upon cunaniol administration and animals were evaluated for neural activity through electroencephalographic records whereby epidural electrodes were positioned over the motor cortex under cunaniol‐elicited seizures and seizures control using three anticonvulsant agents, namely phenytoin, phenobarbital and diazepam. Cunaniol‐induced seizures displayed a cyclic development of electrocorticographic seizures, presenting interictal‐like spike and ictal period, which correlates to the behavioral observations and is in line with acute seizures induced by pentylenetetrazole. Cunaniol‐elicited seizures were intractable by phenytoin treatment and controlled under the GABAergic activities of phenobarbital and diazepam. The results indicate that the cunaniol‐induced changes show characteristics of seizure activity, making this plant compound a suitable animal convulsant model for seizure‐related studies that could be used to assist in the development of novel anticonvulsant agents. HighlightsThis is the first study to characterize cunaniol‐induced seizures.Cunaniol is presented as a chemoconvulsant model.Cunaniol can be used for the screening of new anticonvulsant drugs.

Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Abstract Polycyclic Aromatic Hydrocarbons (PAH) can be associated with carcinogenesis in humans. These elements enter the body via the gastrointestinal tract, making the diet an important contamination route. The objective of this review was to analyze the comprehensive relationship between the formation/ingestion of these compounds and the diet. A significant association was found between the cooking method and the increase in PAH levels in foods and the formation of new compounds. The thermal source applied, food composition, type of oil, especially in the frying processes, as well as the type of treatment used before cooking, influenced the PAH content in the final product. Brazilian legislation for these compounds is not comprehensive and the need to expand national standards becomes even more evident when this issue is seen as a matter of Food Safety. Keywords: Polycyclic Aromatic Hydrocarbons; Feeding; Nutrition; Cancer. Allane Patricia Santos da Paz 1 *, Ellen Cristina Pimenta Nascimento