Hypothesis: Spirulina may Slow the Growth and Spread of Ovarian Cancer by Interfering with Growth Factor Activity of Lysophophatidic Acid
Mark F McCarty*
Catalytic Longevity, 7831 Rush Rose Dr., Apt. 316, Carlsbad, USA
- Corresponding Author:
- Mark F McCarty, B.A.
Catalytic Longevity, 7831 Rush Rose Dr., Apt. 316
Carlsbad, CA 92009, USA
E-mail: [email protected]
Received Date: August 06, 2015 Accepted Date: September 09, 2015 Published Date: September 16, 2015
Citation: McCarty MF (2015) Hypothesis: Spirulina may Slow the Growth and Spread of Ovarian Cancer by Interfering with Growth Factor Activity of Lysophophatidic Acid. J Mol Genet Med 9:184. doi:10.4172/1747-0862.1000184
Copyright: © 2015 McCarty MF. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Lysophosphatidic acid (LPA) has emerged as a key autocrine growth factor for most ovarian cancers, promoting their proliferation, survival, invasiveness, dissemination within the peritoneal cavity, and angiogenic capacity. Effective LPA signaling requires activation of endosomal NADPH oxidase activity. Free bilirubin is now known to function intracellularly as a potent inhibitor of NADPH oxidase complexes. The cyanobacterial chromophore phycocyanobilin (PhyCB), via intracellular conversion to the bilirubin homolog phycocyanorubin, can likewise inhibit NADPH oxidase activity, and is orally active in this regard. The cell wall polysaccharides of cyanobacteria may also aid cancer control by activating innate immunity and inhibiting angiogenesis. Hence, consumption of edible cyanobacteria such as spirulina may have potential for slowing the growth and spread of ovarian cancer – as it has recently been shown to do with a human pancreatic adenocarcinoma.