HN-01880261_The Effects of Quercetin on Cachexia in Patients

Publish Year: 1398
نوع سند: مقاله کنفرانسی
زبان: English
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ICNC03_122

تاریخ نمایه سازی: 12 اسفند 1398

Abstract:

Introduction: Cachexia is a complex and common syndrome in cancer patients. Increased inflammation is an underlying mechanism in almost all cases of cachexia. Cancer cachexia was estimated to occur in one million people in Europe in 2016 with about 90% of cancer patients being at risk of cachexia.Methods: Current review article was conducted on original human studies publish after 2016 in PubMed and Scopus.Results: Cachexia presents with anorexia due to imbalances between pro-inflammatory (TNF-α, IL-1, IL-6, interferon-gamma [IFN-γ]) and anti-inflammatory cytokines (interleukin-4 [IL-4], interleukin-12 [IL-12], interleukin-15 [IL-15]). Circulating levels of IL-6 was shown to be elevated in cachectic cancer patients and it can activate transcription3 (STAT3) signal transducer and activator. STAT3 is known to be involved in muscle wasting. Quercetin, is a flavanol commonly found in various vegetal foods, displays anti-inflammatory and anti-cancer properties and antioxidant activities, and interacts with cellular receptors and regulates signaling molecules and reduces proinflammatory mediators (LTB4, TNF-α, IL-6 and IL-1β). Several studies show that quercetin induces apoptosis in various cancers. Molecules involved in the intrinsic apoptotic pathway were altered by quercetin. Quercetin decreased antiapoptotic molecules (Bcl-2, Bcl-xL), were decreased and increased proapoptotic molecules (caspase-3, caspase-9, Bid, Bad, Bax and cytochrome c) in PA-1 cells. Quercetin induces mitochondrial-mediated apoptotic pathway and thus inhibits the growth of cancer cells. Quercetin suppresses the production of proinflammatory cytokines at different levels, including TNF-α and IL-1β, and inhibits the activation of I-κB phosphorylation, without affecting their total content.Conclusion: Quercetin is effective on inflammatory factors and cachexia via several mechanisms.

Authors

Mohammad Amooshahi

BSc. in nutrition sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran