Therapeutic potential of omega fatty acids in breast cancer. Review

Authors

DOI:

https://doi.org/10.17533/udea.vitae.v26n1a04

Keywords:

Unsaturated fatty acids, hormonal treatment, fish oils, anti-inflammatory agents.

Abstract


Background: Breast cancer is the second cause of death in women in developed and undeveloped countries, including Colombia. A high percentage of these tumors is estrogen dependent, for which the hormonal treatment is the most used therapy in breast cancer. Currently, the first line treatment for breast tumor in postmenopausal women is the letrozole, an aromatase enzyme inhibitor that avoids the transformation of androgens to estrogens. Since letrozole produced adverse effects on patients, there is a requirement for new alternative treatments. Furthermore, omega fatty acids (ω-FA), essential as they are obtained from the normal diet or from dietary supplements, have demonstrated nutraceutical potential because of their anti-inflammatory or pro-inflammatory activity. Nonetheless, there is controversy in in vitro, in vivo and epidemiologic reports regarding their preventive or inducing activities of carcinogenesis in animals and humans, depending on the structure of the ω-FA. Objectives: This review aims to show the main in vitro, in vivo and epidemiologic evidences of the chemotherapeutic potential of ω-3 and ω-6 FA in different types of neoplasm, particularly in breast cancer, in individual or combined treatments with diverse antineoplastics. Methods: PubMed and Science Direct databases revealed the most representative studies, published during the last two decades, about ω-3 and ω-6 FA, breast cancer and the principal therapeutic strategies for this neoplasm. Findings were presented in separated topics to provide an overview of ω-FA and their potential in treatments for breast cancer. Results: Patients treated with estrogens and progesterone derivate have shown predisposition to develop breast cancer after two years of continued therapy. Furthermore, ω-FA with known nutraceutical potential have demonstrated their potential as adjuvants in the treatment against different neoplasms, like hepatic and colon cancer. Conclusions: Current therapies for breast cancer and their low efficacy in the long term led to explore new alternative treatments with ω-FA. These essential fatty acids in daily consumption could enhance the antineoplastic agent effect. Nevertheless, metabolism of the ω-FA must be considered for this use.

|Abstract
= 221 veces | PDF
= 248 veces|

Downloads

Download data is not yet available.

Author Biographies

María E. MÁRQUEZ-FERNÁNDEZ, Universidad Nacional de Colombia

Associate Professor, Biociencia School. Science Faculty. Animal biotechnology group

Mauricio CAMARGO, Universidad de Antioquia

Faculty of Exact and Natural Sciences. Genetics, Regeneration and Cancer Group

References

Jahurul M, Zaidul I, Ghafoor K, Al-Juhaimi F, Nyam K, Norulaini N, et al. Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chem. 2015; 183: 173-180, DOI: 10.1016/j.foodchem.2015.03.046.

Masibo M, He Q. Major mango polyphenols and their potential significance to human health. Compr Rev Food SCI F. 2008; 7:309−319, DOI: 10.1111/j.1541-4337.2008.00047.x.

Asohofrucol (Asociación Hortifrutícola de Colombia), Fondo Nacional de Fomento Hortifrutícola, Programa de

transformación productiva “Sectores de clase mundial”. (2013). Plan de Negocios para el Sector Hortofrutícola en Colombia. FASE V. Informe Final. Recuperado de: https://www.ptp.com.co/documentos/Plan%20de%20negocio%20hortofrut%C3%ADcola.pdf

Chen, M. The joint moderating effect of health consciousness and healthy lifestyle on consumers’ willingness to use functional foods in Taiwan. Appetite. 2011; 57: 253-262, DOI: 10.1016/j.appet.2011.05.305.

Seeram N.P, Aviram M, Zhang Y, Henning M, Feng L, Dreher M, Heber D. Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United. J Agr Food Chem. 2008; 56: 1415-1422, DOI: 10.1021/jf073035s.

Wootton-Beard P. C, Moran A, and Ryan L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res Int. 2011; 44(1): 217-224, DOI: 10.1016/j.foodres.2010.10.033.

Alasalvar C, Karamac M, Kosinska A, Rybarczyk A, Shahidi F, Amarowicz R. Antioxidant Activity of Hazelnut Skin Phenolics. J. Agric. Food Chem. 2009; 57: 4645-4650, DOI: 10.1021/jf900489d

Beelders T, de Beer D, Kidd M, Joubert E. Modeling of thermal degradation kinetics of the C-glucosyl xanthone mangiferin in an aqueous model solution as a function of pH and temperature and protective effect of honeybush extract matrix. Food Res Int. 2018; 103: 103-109, DOI: 10.1016/j.foodres.2017.10.020.

Bharate S.S, Bharate S.B. Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality. J. Food Sci. Technol 2012; 51(10): 2271-2288, DOI: 10.1007/s13197-012-0718-8.

Manayay D, Ibarz A, Castillo Martinez W, Palacios L. Cinética de la diferencia de color y croma en el proceso térmico de pulpa de mango (Mangifera indica L.) variedad. Sci. Agric. 2013; 4: 181-190, DOI: 10.17268/sci.agropecu.2013.03.04.

Garzón MAG, Rojano BA & Guerrero, CA. Inhibición de la polifenoloxidasa extraída del banano (cavendish) por medio de algunos derivados del isoespintanol. Corporación Universitaria Lasallista. 2012; 193-248. Retrieved from http://hdl.handle.net/10567/148.

Rajauria G, Tiwari B. Fruit Juices: Extraction, Composition, Quality and Analysis, Ireland, Dublin. Academic Press an imprint of Elsevier. 2017.

Sinchaipanit P, Ahmad M, Twichatwitayakul R. Kinetics of Ascorbic Acid Degradation and Quality Changes in Guava Juice during Refrigerated Storage. Food Nutr. Res. 2015; 3(8): 550-557, DOI: 10.12691/jfnr-3-8-10.

Bechoff A, Chijioke U, Tomlins KI, Govinden P, Ilona P, Westby A, Boy E. Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil. J Food Compos Anal. 2015; 44: 36–44, DOI: 10.1016/j.jfca.2015.06.002.

Touati N, Barba F.J, Louaileche H, Frigola A, Esteve M.J. Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators. J. Food Qual. 2016; 39: 209-217, DOI: 10.1111/jfq.12189.

Oliveira A do N, Ramos A.M, Minim VPR, Chaves JBP. Sensory stability of whole mango juice: influence of temperature and storage time. Food Sci. Technol. 2012; 32(4): 819-825.

Resolución 10593, Ministerio de Salud, Colombia.

Resolución 3929 de 2013 INVIMA.

Resolución 2674 de 2013, Ministerio de Salud y Protección Social de Colombia

Downloads

Published

2019-04-30

How to Cite

MÁRQUEZ-FERNÁNDEZ, M. E., & CAMARGO, M. (2019). Therapeutic potential of omega fatty acids in breast cancer. Review. Vitae, 26(1), 84–93. https://doi.org/10.17533/udea.vitae.v26n1a04

Issue

Section

Pharmacology and Toxicology