Patients with KOA display abnormal antioxidant status of synovial fluid with increased activities of antioxidant enzymes and decreased synovial fluid viscosity. Furthermore, synovial fluid viscosity, and activity of GR can be used to distinguish the primary from the secondary type of KOA.

Coffee is one of the most popular beverages worldwide. Coffee contains bioactive compounds that affect the human body such as caffeine, caffeic acid, chlorogenic acids, trigonelline, diterpenes, and melanoidins. Some of them have demonstrated potential anticarcinogenic effects in animal models and in human cell cultures, and may play a protective role against colorectal cancer. Colorectal cancer (CRC) is the third leading cause of cancer-related mortality in the USA and other countries. Dietary patterns, as well as the consumption of beverages, may reduce the risk of CRC incidence. In this review, we focus on published epidemiological studies concerning the association of coffee consumption and the risk of development of colorectal cancer, and provide a description of selected biologically active compounds in coffee that have been investigated as potential cancer-combating compounds: Caffeine, caffeic acid (CA), chlorogenic acids (CGAs), and kahweol in relation to colorectal cancer progression in in vitro settings. We review the impact of these substances on proliferation, viability, invasiveness, and metastasis, as well as on susceptibility to chemo- and radiotherapy of colorectal cancer cell lines cultured in vitro.

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Visfatin has recently been established as a novel adipokine that is predominantly expressed in subcutaneous and visceral fat. Only few studies have investigated the effect of visfatin on prostate, breast, ovarian cancer as well as on astrocytoma cell biology. There have been no previous studies on antioxidative enzyme activities, proliferation processes or levels of DNA damage in malignant melanoma cells in response to visfatin stimulation. Here, we report that visfatin increases activity of selected antioxidative enzymes (SOD, CAT, GSH-Px) in culture supernatants of Me45 human malignant melanoma cells. Our findings suggest that visfatin triggers a redox adaptation response, leading to an upregulation of antioxidant capacity along with decreased levels of the lipid peroxidation process in Me45 melanoma cells. Moreover, visfatin led to a significantly increased proliferation rate in the study using the [(3)H]thymidine incorporation method. Unlike insulin, visfatin-induced melanoma cell proliferation is not mediated by an insulin receptor. Better understanding of the role of visfatin in melanoma redox states may provide sound insight into the association between obesity-related fat adipokines and the antioxidant defense system in vitro in melanoma progression.

The aim of the study has been to determine and compare the influence upon the kidney antioxidative system, exercised by administration of vitamin E, and vitamin E in combination with methionine, under conditions of oxidative stress induced by sodium fluoride. The experiment was carried out on Wistar FL rats (adult males) that, for 35 days, were administered water, NaF, NaF with vitamin E, or vitamin E with methionine (doses: 10 mg NaF/kg of body mass/24 h, 3 mg vitamin E per 10 microl per rat for 24 h, 2 mg methionine per rat for 24 h). The influence of administered sodium fluoride and antioxidants upon the antioxidative system in kidney was examined by analyzing the concentration of malondialdehyde (MDA) and the activity of the most important antioxidative enzymes (SOD, total and both its isoenzymes, GPX, GST, GR, and CAT). The studies carried out confirmed the disadvantageous effect of the administered dose of NaF upon the antixodiative system in rats (increase in the concentration MDA, decrease activity of all antioxidative enzymes). The administration of vitamin E increased the activity of studied enzymes with the exception of glutathione reductase GR; it also reduced the processes of lipid peroxidation. It has been found that combined doses of vitamin E and methionine were most effective in inhibiting lipid peroxidation processes. The results confirmed the antioxidative properties of methionine.