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da Silva FC, Brandão DC, Ferreira EA, Siqueira RP, Ferreira HSV, Da Silva Filho AA, Araújo TG. Tailoring Potential Natural Compounds for the Treatment of Luminal Breast Cancer. Pharmaceuticals (Basel) 2023; 16:1466. [PMID: 37895937 PMCID: PMC10610388 DOI: 10.3390/ph16101466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/24/2023] [Accepted: 09/29/2023] [Indexed: 10/29/2023] Open
Abstract
Breast cancer (BC) is the most diagnosed cancer worldwide, mainly affecting the epithelial cells from the mammary glands. When it expresses the estrogen receptor (ER), the tumor is called luminal BC, which is eligible for endocrine therapy with hormone signaling blockade. Hormone therapy is essential for the survival of patients, but therapeutic resistance has been shown to be worrying, significantly compromising the prognosis. In this context, the need to explore new compounds emerges, especially compounds of plant origin, since they are biologically active and particularly promising. Natural products are being continuously screened for treating cancer due to their chemical diversity, reduced toxicity, lower side effects, and low price. This review summarizes natural compounds for the treatment of luminal BC, emphasizing the activities of these compounds in ER-positive cells. Moreover, their potential as an alternative to endocrine resistance is explored, opening new opportunities for the design of optimized therapies.
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Affiliation(s)
- Fernanda Cardoso da Silva
- Laboratory of Genetics and Biotechnology, Institute of Biotechnology, Universidade Federal de Uberlândia, Patos de Minas 38700-002, MG, Brazil; (F.C.d.S.); (D.C.B.); (R.P.S.); (H.S.V.F.)
| | - Douglas Cardoso Brandão
- Laboratory of Genetics and Biotechnology, Institute of Biotechnology, Universidade Federal de Uberlândia, Patos de Minas 38700-002, MG, Brazil; (F.C.d.S.); (D.C.B.); (R.P.S.); (H.S.V.F.)
| | - Everton Allan Ferreira
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora 36036-900, MG, Brazil; (E.A.F.); (A.A.D.S.F.)
| | - Raoni Pais Siqueira
- Laboratory of Genetics and Biotechnology, Institute of Biotechnology, Universidade Federal de Uberlândia, Patos de Minas 38700-002, MG, Brazil; (F.C.d.S.); (D.C.B.); (R.P.S.); (H.S.V.F.)
| | - Helen Soares Valença Ferreira
- Laboratory of Genetics and Biotechnology, Institute of Biotechnology, Universidade Federal de Uberlândia, Patos de Minas 38700-002, MG, Brazil; (F.C.d.S.); (D.C.B.); (R.P.S.); (H.S.V.F.)
| | - Ademar Alves Da Silva Filho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora 36036-900, MG, Brazil; (E.A.F.); (A.A.D.S.F.)
| | - Thaise Gonçalves Araújo
- Laboratory of Genetics and Biotechnology, Institute of Biotechnology, Universidade Federal de Uberlândia, Patos de Minas 38700-002, MG, Brazil; (F.C.d.S.); (D.C.B.); (R.P.S.); (H.S.V.F.)
- Laboratory of Nanobiotechnology Prof. Dr. Luiz Ricardo Goulart Filho, Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlandia 38405-302, MG, Brazil
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Silva FMR, da Silva LMR, de Figueiredo RW, de Menezes FL, Garruti D, Torres LBV. Yellow Mombin Nectar Enriched with Encapsulated Green Tea ( Camellia Sinensis Var Assamica): Physical-chemical, Rheological and Sensory Aspects. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2073937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | | | | | | | - Debora Garruti
- Sensory Analysis Laboratory Embrapa Tropical Agroindustry, Fortaleza, Ceara, Brazil
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Barboza HDC, Cazal MDM. Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.7517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo No âmbito empresarial, as estratégias de marketing voltadas para assuntos relacionados à nutrição têm sido a principal vantagem competitiva. Diante disso, o objetivo deste trabalho foi avaliar a influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate, visando identificar o comportamento do consumidor frente a este tipo de informação. Foi utilizado chá-mate tostado, tipo a granel, adquirido no comércio local e preparado de acordo com a recomendação descrita na embalagem. Para o teste afetivo de aceitação, foram recrutados 30 consumidores do produto. O recrutamento ocorreu por meio de um questionário abrangendo questões sobre o perfil dos consumidores, hábitos de consumo e disponibilidade para participar da pesquisa. Foram realizadas avaliações de aceitação sensorial em duas sessões (teste cego e com informação), utilizando-se uma escala hedônica de nove pontos, para avaliar os atributos cor, sabor, aroma e impressão global. Em relação ao perfil dos julgadores, 67% pertenciam ao sexo feminino, 50% relataram consumir chá-mate raramente e 37% afirmaram observar as informações nutricionais no rótulo. Houve diferença significativa para os atributos cor e sabor, entre as sessões cega e com informação. Pode-se concluir que o chá-mate apresentou boa aceitação pelos participantes e que o conhecimento nutricional influenciou positivamente na aceitação da bebida.
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Raso RA, Paim RRB, Pinheiro SVB, Tavares WC, Vasconcellos LDS, Alberti LR. Effects of chronic consumption of green tea on weight and body fat distribution of Wistar rats evaluated by computed tomography. Acta Cir Bras 2017; 32:342-349. [PMID: 28591363 DOI: 10.1590/s0102-865020170050000003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 04/18/2017] [Indexed: 01/10/2023] Open
Abstract
Purpose: To evaluate the effects of chronic consumption of green tea on body weight and distribution of visceral fat by Computed tomography in female Wistar rats. Methods: Wistar rats were divided into control group (n = 5), which received water and feed ad libitum, and green tea group (n = 8), in which water has been replaced by green tea. The animals were weighed weekly and Computed Tomography was used at the beginning (1st week) and end (18th week) of the experiment for evaluating the distribution of visceral fat. The animals were followed for 18 weeks. Results: There was no significant difference in body weight between the groups. However, there was significant difference in visceral fat area. The green tea group had less visceral fat area at the end of the experiment, 3.67 ± 1.2 cm2, while the control group showed an area of 6.25 ± 2.2 cm (p = 0.00). Conclusions: Chronic consumption of green tea leads to decreased visceral adipose tissue area.
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Affiliation(s)
- Renata Attademo Raso
- Master in Biomedicine, Instituto de Ensino e Pesquisa da Santa Casa, Belo Horizonte-MG, Brazil. Technical procedures; acquisition, analysis and interpretation of data; statistical analysis
| | - Rebecca Rodrigues Bergamaschini Paim
- Graduate student, Faculty of Medicine, Universidade Federal de Minas Gerais (UFMG), Belo HorizonteMG, Brazil. FAPEMIG scholarship. Acquisition; analysis and interpretation of data; manuscript preparation
| | - Sérgio Veloso Brant Pinheiro
- PhD, Biological Sciences, Instituto de Ciências Biológicas. Associate Professor, Department of Pediatrics, UFMG, Belo Horizonte-MG, Brazil. Scientific and intellectual content of the study
| | - Wilson Campos Tavares
- Physician, Assistant of Radiology, Hospital das Clínicas, UFMG, Belo Horizonte-MG, Brazil. Technical procedures; analysis, interpretation and acquisition of data
| | - Leonardo de Souza Vasconcellos
- PhD, Associate Professor, Department of Propedeutics, Faculty of Medicine, UFMG, Belo Horizonte-MG, Brazil. Conception and design of the study, critical revision
| | - Luiz Ronaldo Alberti
- PhD, Associate Professor, Department of Surgery, Faculty of Medicine, UFMG, and Instituto de Ensino e Pesquisa da Santa Casa, Belo Horizonte-MG, Brazil. Analysis and interpretation of data, critical revision, final approval
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Pimentel-Souza JDR, Souza DS, Gualberto NC, Ramalho SA, Moreira JDJDS, Narain N. Qualidade funcional da infusão do chá verde comercial. REV NUTR 2012. [DOI: 10.1590/s1415-52732012000600007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
OBJETIVO: O objetivo deste trabalho foi avaliar a qualidade de duas marcas comerciais de chá verde em sachê, e verificar o efeito do tempo de infusão, em intervalos de tempos que incluem o recomendado pelo fabricante, sobre a disponibilidade dos compostos funcionais. MÉTODOS: Por análises em cromatografia líquida ultrarrápida com detector de arranjos de díodo,foram identificadas e quantificadas a cafeína, a catequina, a epigalocatequina, a rutina e a epicatequina. RESULTADOS: A epigalotocatequina e a catequina foram encontradas em maior concentração no tempo seis minutos de infusão em água (100°C) em ambas as marcas, sendo a rutina apenas encontrada na infusão por seis minutos e em apenas uma das marcas avaliadas. A extraçãocom metanol (99,8%) aumentou significativamente o rendimento de todos os compostos avaliados. Foi observado que atividade antioxidante equivalente ao trolox do chá aumentou diretamente com o aumento do tempo de infusão, no entanto, para os extratos obtidos em metanol, a atividade antioxidante foi menor que todos os outros tratamentos, havendo diferença significativa (p<0,05). CONCLUSÃO: As análises químicas de umidade, cinzas e cinzas insolúveis em ácido clorídrico revelaram que as duas marcas avaliadas estão em conformidade com a legislação para esses parâmetros, bem como com relação à presença de sujidades e materiais estranhos, revelados na microscopia.
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Oliveira RMMD. Quantification of catechins and caffeine from green tea (Camellia sinensis) infusions, extract, and ready-to-drink beverages. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC) analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54%) compared to the tea bags (1.39 to 1.57%). Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.
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