International Journal of Applied Research
Vol. 2, Issue 5, Part K (2016)
Use of dietary phytochemicals in gastric cancer and ulcer
Rasna Parveen, Ahana Mallick, Dr. Pradip Kumar Mitra, Aditi Nag Chaudhuri
Gastric cancer is one of the main cause of cancer related death among both sexes across the globe. Conventional cancer treatments which include chemotherapy and radiotherapy often have harmful and undesirable side effects and therefore, nowadays focus is on the use of plant and spices extract to treating cancer with minimum side effects. The aim of our present study is to evaluate the anticancer properties of two Indian spices, garlic and yellow mustard, both individually and in combination, at specific concentrations with respect to certain antioxidant enzymes like Glutathione-s-transferase (GST) and Superoxide dismutase (SOD), cellular signalling enzyme like Nitric oxide synthase (NOS) and intracellular antioxidant, Glutathione (GSH), in vitro condition, against gastric cancer and ulcer tissue and normal healthy individuals respectively. Garlic and mustard can lower the risk of ulcerous growth, cancer and tumour formation in an individual by reducing the effect of oxidative stress through increase in SOD and decrease in NOS activity and also eliminate carcinogenic compounds through enhancement of GST activity and GSH concentration. Thus, the present study revealed that the extracts of garlic and mustard can act synergistically and individually, at appropriate concentration, on gastric cancer and ulcer respectively.