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Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediate picrocrocin.
In the clinic, a maximum recommended cumulative dose is set for anthracyclines to prevent the development of congestive heart failure. [35] As an example, the incidence of congestive heart failure is 4.7%, 26% and 48% respectively when patients received doxorubicin at 400 mg/m 2, 550 mg/m 2 and 700 mg/m 2. [4]
Cancer treatments are a wide range of treatments available for the many different types of cancer, with each cancer type needing its own specific treatment. [1] Treatments can include surgery, chemotherapy, radiation therapy, hormonal therapy, targeted therapy including small-molecule drugs or monoclonal antibodies, [2] and PARP inhibitors such as olaparib. [3]
The drug has also been under investigation in a clinical trial sponsored by drug developer Diffusion Pharmaceuticals for potential use as a radiosensitizer, increasing the susceptibility of hypoxic cancer cells to radiation therapy, in patients with a form of brain cancer known as glioblastoma. [15]
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]
Many dietary recommendations have been proposed to reduce the risk of cancer, few have significant supporting scientific evidence. [1] [2] [3] Obesity and drinking alcohol have been correlated with the incidence and progression of some cancers. [1] Lowering the consumption of sweetened beverages is recommended as a measure to address obesity. [4]