Natural Antioxidants and Colorectal Cancer: A New Approach

Abstract

IntroductionColorectal cancer (CRC) is a multifactorial disease; genetic epigenetic and environmental factors as well as oxidative stress could be responsible for its onset and progression. Several studies have documented the importance of natural antioxidants in countering oxidative stress and thus preventing colorectal carcinogenesis.ObjectiveThis study aimed to test the protective effect of a mixture of antioxidants against CRC progression in a colorectal cancer mouse model at cellular, microscopic and macroscopic levels.MethodsMale C57BL/6 mice were divided into 4 groups, Group 1 given the mixture (M) which contains Curcumin, Resveratrol, Quercetin, EGCG and Cruciferex PB (0.1 mg/mL + DSS (1.5%) + AOM (10mg/kg)). Group 2, M (1 mg/mL + DSS (1.5%) + AOM (10mg/kg)). Group 3, M (1 mg/mL) and Group 4, (DSS (1.5%) + AOM (10mg/kg)). Body weight, intake of drinking water and diet were recorded every day. Two sacrifices were made (week 7 & 14) and biopsies of the liver, small intestine, colon and kidneys were collected and processed for histology and histochemistry.ResultsThe mixture (M) improved the clinical signs and symptoms of the animals after the DSS cycle by decreasing the bleeding, diarrhea, inflammation and regaining the weight lost during the past week. Macroscopically, PB was able to decrease the formation of intestinal polyps, vessels vasodilation, inflammation and necrosis of the colon with respect to the controls. Microscopically, PB at both concentrations was able to decrease the infiltration of inflammatory cells, including mast cells and the formation of polyps, compared to the controls.ConclusionThe mixture (M) seems to have an effect in halting the progression of CRC at the macroscopical and microscopical levels. Further studies are needed to validate its effect at the molecular level.