The multiple targets of action of quercetin, luteolin and fisetin

The multiple targets of action of quercetin, luteolin and fisetin, make these compounds candidates for drug design against leishmaniasis. Future research could determine whether fisetin, luteolin and quercetin can be used as a lead or prototype drug with multiple targets for the treatment of leishmaniasis. In conclusion, the in vitro and in silico study of these compounds can facilitate rational drug design and the Paclitaxel molecular weight development of new, safer drugs to treat leishmaniasis, using arginase as a

drug target. Moreover, the low IC50 values observed here may lead to the use of flavonoids as dietary supplements for leishmaniasis patients. This research was supported by FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo Proc. 2009/08715-3 and Proc. 2012/17059-5). L.C.M. and M.B.G.R. received fellowships from CNPq and FAPESP, respectively. “
“Meat find more consumption from some land-based animals has come under attack due to unclear status regarding many diseases. Colon cancer is among these diseases, and it is one of the major causes of death in western countries (Sesink, Termont, Kleibeuker, & Van der Meer, 1999). It has been recognised that many genetic factors are involved as determinants of colorectal cancer (Fearon

& Jones, 1992), but environmental factors have appeared to contribute to the incidences of colon cancer (MacLennan, 1997). The World Cancer Research Fund panel has judged that the evidence of red meat and processed meat being a cause of colon cancer is convincing (WCRF, 2007), and a western style diet with a high red meat consumption is suggested as a risk factor for colon cancer (Sesink et al., 1999). Increased consumption of meat

can be due to improved efficiency in agriculture, which has then created sufficient amounts of relatively cheap meat products. Animal breeding has so far given most priority to rapid animal growth and cost-effective feeds. But meat should Liothyronine Sodium also have a good oxidative and microbial shelf life. Sufficient oxidative stabilization is paramount for meat flavour. A present understatement is that oxidised food can be consumed as long as the microbiology and sensory quality are acceptable to consumers. Compounds that could increase the genetic instability of colon cells and the appearance of cancer have received much attention (Ferguson, 2010). Lipid or lipid-derived peroxides are a major source of dietary pro-oxidants speculated to be of toxicological importance (Halliwell & Chirico, 1993). An in vitro study on intake of fat and derived peroxides has identified this as one of many important factors in colon cancer ( Angeli et al. 2011). Lipid peroxides are set with an acceptable upper level of 5–10 mmol/kg in oil or fat ( Sattar & Deman, 1976). Peroxide limits are normally not defined for products other than oil/fats. However, it is more common to eat larger amounts of lean meat than of pure oil/fats in a meal.

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