Osama Abdulrahman SHAIKHOMAR

Colorectal cancer one of the mostly found cancer in all over the world. Mortality rate by this cancer is high compared to other types o cancers. Early diagnosis of this cancer is required to treat this cancer. Many drugs are being used to treat this disease but they all have many side effects so in study we tried to overcome this issue by treating this cancer with supplements. We used male albino SD rats to conduct this study. We divided the rats into 7 groups in which 4 of them were given Azoxymethane (AOM) to induce the colo-rectal cancer while remaining 3 were kept control. One group with AOM was not given any treatment while 3 received folic acid dose (20, 40, and 60) respectively along with Vitamin A, C, and E supplementation. Control groups without AMO were also treated with same doses of folic acid in order to compare the results. Results reveal that Folic acid improved GSH, TAC, Lipid peroxidation and superoxide dismutase levels in the AMO treated groups. These tests were also improved in control groups with folic acid and vitamin supplementation. We conclude that Folic acid is found very affective against the colorectal cancer without harming the natural mechanisms in the body. The aim of this study, to evaluate the preventive and protective measure of different doses of folic acid with normal therapeutic doses of vitamin A, C and E against azoxymethane induce colon cancer in rat.

ABSTRACT Young Saudi adults largely consume spicy fast food. Studies indicate chilies reduce cardiovascular diseases (CVD) and lipid profiles. The present study investigated the effect of spicy Saudi Arabian fast foods on liver status of hypercholesterolemic rats. Seventy male rats were equally divided into seven groups, all fed standard diets with or without modification. Negative controls were fed standard diet only, while the other six groups were fed an additional 2% cholesterol for 2 weeks to induce hypercholesterolemia. Then, three hypercholesterolemic groups were fed different doses of red chili (RC) extract (150, 300, and 600 mg/kg body weight), two were fed 30% broasted chicken or deep fried chicken nuggets of SD, and one remained on standard diet only (positive control). Compared to the positive control, all groups showed significant changes in lipid profiles except for very-low-density lipoprotein. All RC doses lowered cholesterol and low density lipoprotein levels relative to positive controls. However, those fed broasted chicken had a larger reduction in lipid profile ratios than RC groups. Nonetheless, 600 mg/kg of RC had the greatest impact on lowering lipid ratios. Moreover, high doses of RC extract lowered glucose, alkaline phosphatase, glutamate pyruvate transaminase, and glutamic-oxaloacetic transaminase levels the most. Spicy chicken elevated levels of those markers compared to RC groups. Yet, there is lowering trend goes opposite to doses of RC extracts in all liver functions. In conclusion, RC powder mixed with nonfatty food have a better effect on liver functions than consumption of RC in fatty, fried food. Although not advised, if the consumption of fast food is continued, adding RC is suggested as it could help lower the risk of CVD. Keywords: red chilies, liver, hypercholesteremia, nuggets, chicken, spicy food