A causal association between inflammation and cancer has long been suspected. Multiple lines of compelling evidence from clinical, epidemiologic and laboratory studies support that inflammation plays a critical role in the promotion and progression stages of carcinogenesis. Recent progress in our understanding of the molecular biology of cancer highlights the intracellular signal transduction network, including that involved in mediating the inflammatory response, which often functions abnormally during carcinogenesis. One of the key players in inflammatory signaling is cyclooxygenase-2 (COX-2). Aberrant upregulation of COX-2 is frequently observed in various precancerous and malignant tissues. This seminar write-up highlights the cancer preventive effects of some anti-inflammatory phytochemicals derived from edible plants, and their underlying molecular mechanisms with a focus on representative transcription factors and upstream kinases responsible for COX-2 induction.
Few studies have shown that Cnestis ferruginea possess some therapeutic properties. The present study was aimed screening the extracts of the fruits and leaves of Cnestis ferruginea for phytochemicals using crude screening and gas chromatography-mass spectrophotometer (GC-MS) methods, and also antimicrobial activity against clinical isolates. Preparation of the extracts (aqueous and ethanolic), identification of isolates, and antimicrobial sensitivity were done using previously reported standard methodologies. Replicate readings for the antimicrobial sensitivity were analysed using analysis of variance at 95% level of significance. The result of the crude qualitative screening revealed the presence of phenol, terpenes, alkaloids, saponins, tannin and polyphenol in various amounts in both the leaves and fruits. Quantitative analysis using GC-MS revealed a total of 14 similar phytochemicals each in the leaves and fruits of the study plant in varying amounts. In the fruits, phenol had the highest concentration of 15.01%, followed by terpenes (10.64%), alkaloid (5.43%), and tannins (5.16%). Others were anthocyanins, phytate, phytosterol, steroids, saponins, cardiac glycosides, oxalate, flavonoids, cyanogenic glycosides and coumarin with concentrations that ranged from to 0.01- 4.21%. On the other hand, in the leaves, alkaloids had the highest concentration of 31.62%, followed by phenol (20.59%), phytate (15.18%), and tannin (12.34%). Others include were flavonoid, terpenes, phytosterol, cardiac glycosides, saponins, cyanogenic glycosides, oxalate, anthocyanins, steroids and coumarin with concentrations that ranged from 0.16-8.45%. The isolates were identified as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Proteus spp. The results of the antimicrobial sensitivity revealed varying zones of inhibitions; however, it increased as the concentration of the extract increased. The observed highest zones of inhibitions were 33.86 mm for the fruit ethanolic extract and 30.56 mm for the aqueous extract of the leaves against Proteus and Staphylococcus aureus, respectively.
Non-steroidal anti-inflammatory drugs (NSAIDs) are connected with the generation of free radicals and one of its adverse effects is gastric ulceration. Ulceration was induced orally using aspirin. Twenty-four male Wistar rats were used for this study (120-150g). Rats were divided into 6 groups with each group containing 4 rats. Rats were pre-treated orally with cimetidine, a reference drug. Group 1 rats orally received 1% gum acacia solution as the control group, Group 2 rats orally administered 25 mg/kg aspirin and served as the ulcerated, untreated group, rats in groups 3 and 4 were pre-treated orally with 200 mg/kg and 400 mg/kg respectively for 3 days while rats in groups 5 and 6 were pre-treated orally with 50 mg/kg cimetidine and 50 mg/kg catechin respectively for 3 days. The result of this study shows that the ulcerated, untreated rats showed increased concentrations of gastric volume with a concomitant decrease in protein concentration compared to the control group, cimetidine and catechin reversed these observations. Activities of glutathione, catalase were decreased in the ulcerated, untreated group but pre-treatment with different doses, cimetidine and catechin reversed these observations. In conclusion, the ethanoic extract of L. aestuans can be said to be used as an anti-ulcerogenic agent against aspirin-induced gastric ulcer which is due to the presence of phytochemicals in the plant.
Euphorbia hirta (Tawa-tawa), also known as “gatas-gatas”, is a hairy herb grown in open grasslands, roadsides and pathways. This indigenous plant is considered as one of the most popular folkloric treatment for dengue in the Philippines. When researched, Tawa-tawa was found to be able to promote cell production, and to prevent platelet destruction (Philippine Council for Health Research and Development, 2013). In this study, a new application of the plant was evaluated. This was as a natural supplement for ice cream production without the degradation of its essential compounds. Fresh leaves of E. hirta were oven dried and macerated to water for 48 hours. The obtained extracts were subjected to lyophilization to prevent potential degradation of plant’s essectial compounds. Ice cream formulation was added with the obtained powdered extract of E. hirta. Results revealed that the lyophilized extracts from E. hirta leaves contained flavonoids, alkaloids, phenols and saponins. Promising amounts of Vitamin B2 (5.02 mg/kg), Beta-carotene (9.8 mg/kg), Vitamin E (23.8 mg/kg) and Vitamin C (80.2 mg/kg) were also obtained. Meanwhile, the E. hirta supplemented ice cream was negative to Salmonella and a 16 CFU/g for Total Coliform Count was found. What is more, organoleptic testing for both taste and texture revealed excellent responses and very good aroma. The findings of the current study affirmed the feasibility of developing a naturally-based ice cream product supplemented with a medicinal plant like E. hirta. The results indicate that the developed ice cream is safer and healthier, hence could encourage everyone to enjoy the delights of eating ice cream without worry of gastronomic distress.
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