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conferenceseries

.com

February 20-21, 2017 Berlin, Germany

9

th

International Congress on

Nutrition & Health

Volume 7 Issue 1 (Suppl)

J Nutr Food Sci

ISSN:2155-9600 JNFS, an open access journal

Nutrition & Health 2017

February 20-21, 2017 Berlin, Germany

Regulation of NF-

κ

B by dietary curcumin in ovarian cancer

Kazim Sahin

1

, Cemal Orhan

1

, Mehmet Tuzcu

1

, Nurhan Sahin

1

, Hakki Tastan

2

, Ibrahim Hanifi Ozercan

1

, Osman Guler

3

, Nermin Kahraman

4

, Omer Kucuk

5

and

Bulent Ozpolat

4

1

Firat University, Turkey

2

Gazi University, Turkey

3

Veterinary Control Research and Institute, Turkey

4

University of Texas, USA

5

Emory University, USA

O

varian cancer is the most lethal gynecological cancer with 30% 5-year survival rate. High mortality rate is attributed to lack

of early diagnostic tests and effective curative therapeutic regimens. Curcumin, a polyphenolic compound found in turmeric

products, has been shown to be associated with reduced cancer incidence in populations consume high turmeric in their diet. Nuclear

factor kappa B (NF-κB) signaling is currently recognized as a useful strategy in cancer treatment and prevention. However, a direct

link between curcumin intake and regulation of NF-

κ

B in ovarian cancer is yet to be established. Here, we investigated the effect of

daily dietary curcumin intake on the NF-

κ

B pathway of spontaneous ovarian cancer in a hen model, the only non-human animal

that spontaneously develops cancer with a high prevalence. At the end of 12 months, the analysis of the tumors revealed that NF-

κ

B signaling were significantly inhibited by curcumin intake in a dose-dependent manner (P<0.05). In conclusion, the results of

our study demonstrated for the first time that daily curcumin intake leads to a significant and dose-dependent inhibition of NF-

κ

B

signaling in the development of spontaneous ovarian cancer indicating a tremendous role of curcumin as a chemo preventive strategy

against ovarian cancer.

nsahinkm@yahoo.com

J Nutr Food Sci 2017, 7:1 (Suppl)

http://dx.doi.org/10.4172/2155-9600.C1.039