Aspirin could help boost therapies to treat cancer

The latest therapies that fight cancer could work better when combined with aspirin, research has suggested. Scientists from the Francis Crick Institute in London say the anti-inflammatory pain killer suppresses a cancer molecule that allows tumours to evade the body’s immune defences.

 Laboratory tests have shown that skin, breast and bowel cancer cells often generate large amounts of this molecule, called prostaglandin E2 (PGE2).

 But Aspirin is one of a family of drugs that sends messages to the brain to block production of PGE2 and this means cancer cells can be attacked by the body’s natural defences.

Peroxide Value (PV)

Lipid oxidation involves the continuous formation of hydroperoxides as primary oxidation products that may break down to a variety of nonvolatile and volatile secondary products. The formation rate of hydroperoxides outweighs their rate of decomposition during the initial stage of oxidation, and this becomes reversed at later stages. Therefore, the peroxide value (PV) is an indicator of the initial stages of oxidative change. However, one can assess whether a lipid is in the growth or decay portion of the hydroperoxide concentration by monitoring the amount of hydroperoxides as a function of time.

Analytical methods for measuring hydroperoxides in fats and oils can be classi-fied as those determining the total amount of hydroperoxides and those based on chromatographic techniques giving detailed information on the structure and the amount of specific hydroperoxides present in a certain oil sample. The PV represents the total hydroperoxide content and is one of the most common quality indicators of fats and oils during production and storage. A number of methods have been developed for determination of PV, among which the iodometric titration, ferric ion complex measurement spectrophotometry, and infrared spectroscopy are most frequently used.

METHODS FOR MEASURING LIPID OXIDATION

Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight-gain and headspace oxygen uptake method for oxygen absorption; chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2-thiobarbituric acid (TBA) value, p-anisidine value (p-AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument (OSI) method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free-radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details.

Oxidation in the body (in vivo)

When eating foods the oxidation continues into the gastrointestinal tract. Previous studies have shown that there are pro-oxidant present in the stomach, like oxygen, metal ions (e.g Fe²⁺ and Cu²⁺), reactive nitrogen, sulphite and nitrite species. This, combined with a low pH, free fatty acids from the action of the gastric lipase, and the presence of oxygen makes the stomach a potential good oxidative environment. Thus, it is likely that oxidation of food lipids continues also inside the body. Certain bile salts have been shown to be good pro-oxidants. This, combined with the emulsification of lipids in the small intestine, increasing the lipid droplet surface, suggests that there is a potential of initiating oxidation also within the small intestine.

Oxidative stress

Oxidation is a natural process when the body is producing energy from fatty acids, or signalling molecules such as the eicosanoids. Since the travelling of free radicals in the body could lead to potential harm, the human cells have developed multiple protection mechanisms against the damaging effects of oxidation. For instance, the presence of antioxidants that inhibit the accumulation of free radicals, and specific enzyme systems which breaks down the lipid peroxides into oxygen and water, both being harmless molecules. However, the protective systems of the human body is limited. 

An imbalance between reactive oxygen species and the organism’s capacity to neutralize and eliminate the free radicals may lead to accumulation of oxidative damage, commonly called oxidative stress, which is well known to be potential harmful. Oxidative stress amplify the oxidative reaction by repressing proteins included in the oxidative defence, and by depleting cellular storage of antioxidants like vitamin E and carotenoids. This is the reason why it is so important with daily intake of foods containing antioxidants, especially for atlets during the restitution phase. Polyphenols from olive, such as hydroxytyrosol, are very active and well-documented antioxidants that scavenge reactive oxygen and nitrogen species in the body.

Saffron: may prevent age-related macular degeneration

Saffron is the world’s most expensive spice, stemming from the dried orange-red stigmas of the Crocus sativus flower, which are harvested by hand. It takes about 70,000 flowers and numerous man-hours to produce one pound of dried saffron, hence the expensive price tag. Fortunately, a little bit of saffron goes a long way and it may be worth the extra cost. A group of Australian and Italian researchers found that saffron can reverse vision loss caused by age-related macular degeneration.

While age-related macular degeneration is more common among the elderly population, this retina-destroying degenerative disease can afflict young and old. When macular degeneration affects your eyes, your sight may go blurry or dark spots can appear in your field of vision, which may ultimately lead to vision loss and blindness.

Resveratrol- Preserves muscle fibers and protect from negative effect of ageing

Scientists have discovered that resveratrol, a compound in the skin of red grapes and red wine, and metformin, a drug often prescribed to fight type 2 diabetes, have many of the neuroprotective benefits of a low-calorie diet and exercise.

Scientists from the Virginia Tech Carilion Research Institute and colleagues show resveratrol preserves muscle fibers as we age and helps protect connections between neurons called synapses from the negative effects of aging.

The scientists also discovered that the diabetes drug metformin slowed the rate of muscle fiber aging, but it did not significantly affect aging of neuromuscular junctions. However, the drug may possibly protect synapses in different dosage amounts.

Vitamers- mimic the vitamins

The various forms of any vitamin are referred to as vitamers. All the fat-soluble vitamins and a few water-soluble vitamins (vitamins B5 and B6) have isotels. The various isotelic forms of a vitamin may differ with respect to either the β-ionone ring (vitamin A), the side chain attached at carbon 17 of the steroid nucleus (Vitamin D), the substituents present at carbon atoms 6, 7 and 8 in the chroman ring (vitamin E) or the side chain attached at carbon 3 of naphthoquinone radical (vitamin K). The study of isotels helps in a better understanding of the various physiologic functions which the vitamins perform.

Vitamers for Vitamin C

Vitamin C is not ascorbic acid. Vitamin C is the function performed by the group of vitamers: ascorbic acid, ascorbyl palmitate(fat soluble), sodium ascorbate, calcium ascorbate, ascorbic acid, dehydroascorbic acid and other salts of ascorbic acid. Although bio flavonoids are not technically vitamers, they display Vitamin C-like activity and contribute to its function in a vitamer-like way.

Vitamers for Vitamin B12

Vitamin B-12 is one of the most common vitamin deficiencies. There are 4 vitamers of vitamin B-12: cyanocobalamin, hydroxocobalamin, methylcobalamin and adenosylcobalamin. even though the cyanocobalamin is actually the least effective, its the one most commonly administered in injectible form. Yet it just doesn't touch some conditions. Hydroxycobalamin addresses more conditions than cyanocobalamin and Methylcobalamin is more effective especially with degenerative neurological conditions. For the full B12 effect, 2 or more vitamers are required.

Vitamers for Vitamin E

Vitamin E for example has 2 distinct families of Vitamers: the Tocopherols(alpha, beta, gamma, delta) & the Tocotrienols (alpha, beta, gamma, delta) - each from different sources. The Tocopherol vitamers come from Wheat Germ oil, which are actually very low ion tocotrienol content. The Tocotrienols are mainly in Palm Oil and in rice Bran Oil. The vitamers from each side of the family perform slightly different biological roles. The full effect of Vitamin E, especially its roles in arteriosclerosis, anti-oxidant activity and cholesterol - both sides of the vitamer are essential.

Vitamins

The term “vitamin” is used to describe certain organic compounds that are needed by the body but that cannot be manufactured by the body. They mainly serve as catalysts for certain reactions in the body. The amounts of vitamins required are very small, perhaps hundredths of grams. Vitamins are mainly obtained from our foods.

Water soluble Vitamins

Eight of the water-soluble vitamins are known as the vitamin B-complex group: thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), vitamin B6 (pyridoxine), folate (folic acid), vitamin B12, biotin and pantothenic acid. The B vitamins are widely distributed in foods and their influence is felt in many parts of the body. They function as coenzymes that help the body obtain energy from food. The B vitamins are also important for normal appetite, good vision, and healthy skin, nervous system, and red blood cell formation. Vitamin C is also water soluble vitamin but not under B complex category.

Fat soluble Vitamins

The fat-soluble vitamins, A, D, E, and K, are stored in the body for long periods of time and generally pose a greater risk for toxicity when consumed in excess than water-soluble vitamins. Eating a normal, well-balanced diet will not lead to toxicity in otherwise healthy individuals. However, taking vitamin supplements that contain megadoses of vitamins A, D, E and K may lead to toxicity. The body only needs small amounts of any vitamin.

While diseases caused by a lack of fat soluble vitamins are rare symptoms of mild deficiency can develop without adequate amounts of vitamins in the diet. Additionally, some health problems may decrease the absorption of fat, and in turn, decrease the absorption of vitamins A, D, E and K. Consult a medical professional about any potential health problems that may interfere with vitamin absorption.