The Adjuvant Effect of Squalene, an Active Ingredient of Functional Foods, on Doxorubicin-Treated Allograft Mice

Many functional foods or physiologically active ingredients derived from plants and animals are actively being investigated for their role in chronic disease prevention. Squalene (SQ) is found as active ingredient in the functional foods predominantly present in olive oil and shark liver oil. It is...

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Bibliographic Details
Published in:Nutrition and cancer 2019-10, Vol.71 (7), p.1153-1164
Main Authors: Narayan Bhilwade, Hari, Tatewaki, Naoto, Konishi, Tetsuya, Nishida, Miyako, Eitsuka, Takahiro, Yasui, Hironobu, Inanami, Osamu, Handa, Osamu, Naito, Yuji, Ikekawa, Nobuo, Nishida, Hiroshi
Format: Article
Language:English
Subjects:
Animal tissues
Anticancer properties
Antineoplastic drugs
Antitumor activity
Antitumor agents
Bearing
Cancer
Chemotherapy
Chronic illnesses
Cyclooxygenase-2
Disease control
Doxorubicin
Functional foods & nutraceuticals
Immunosuppressive agents
Inflammation
Mice
Oils & fats
Olive oil
Pain
Prostaglandin E2
Sharks
Squalene
Substance P
Tumors
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Summary:Many functional foods or physiologically active ingredients derived from plants and animals are actively being investigated for their role in chronic disease prevention. Squalene (SQ) is found as active ingredient in the functional foods predominantly present in olive oil and shark liver oil. It is known that during chemotherapy anticancer drugs induce inflammation. SQ has been thought to prevent and suppress inflammation; however, there is little direct evidence available. We examined the adjuvant effect of SQ on tumor-transplanted mice along with anticancer drug doxorubicin (DOX). SQ significantly suppressed the DOX-induced increase in prostaglandin E 2 (PGE 2 ) concentration (P 
ISSN:0163-5581
1532-7914
DOI:10.1080/01635581.2019.1597900