"In the fight against cancer, there has been much interest in chemopreventive properties of natural herbs and plants," said Prof. Amr Amin from United Arab Emirates University. "With limited treatment options, approaches that prevent cancer development are among the best strategies to protect against the disease." Prior studies have shown that saffron, a naturally derived plant product, possesses antioxidant, anti-cancer, and anti-inflammatory properties. Saffron is a commonly used spice, adding flavor and color to foods, and a possible cancer-fighting substance that is readily available.
In order to further explore the potential of saffron in preventing the development and progression of HCC, DEN was used to induce lesions in rats, mimicking benign and malignant tumors in humans. The research team administered saffron to the animals at 75mg/kg, 150 mg/kg, and 300 mg/kg per day two weeks prior to DEN injection and continued the regimen for 22 weeks.
Results show saffron significantly reduced the number and the incidence of liver nodules, with animals receiving the highest dose of saffron showing complete inhibition of hepatic nodules. Animals that received pre-treatment with saffron displayed a decrease in the elevation of gamma glutamyl transpeptidase, alanine aminotransferase and alpha-fetoprotein (GGT, ALT, αFP)—proteins which indicate liver damage. Furthermore, saffron inhibited the elevation of cells positive for Ki-67, cyclooxygenase 2, inducible nitric oxide synthase, nuclear factor-kappa Bp-65 and the phosphorylated tumor necrosis factor receptor, all of which have respective roles in the development and progression of cancerous cells.
"Our findings suggest that saffron provides an anti-cancer protective effect by promoting.......read more
