Author(s): Roshdy, Amira M.a; Abou-Baker, Nesreen H.b; Saber, Mohamedc; Hamed, Shimaa R.d; Sharaf, Omaima A.c; El-Bendary, Magda A.a; Amer, Mai N.e
Keywords: biocontrol; chitinases assay; colloidal chitin and Ostwald viscometer
Destruction of the established tumour vasculature by a class of compound termed Vascular Disrupting Agents (VDAs) is showing considerable promise as a viable approach for the management of solid tumours. VDAs induce a rapid shutdown and collapse of tumour blood vessels, leading to ischaemia and consequent necrosis of the tumour mass. Their efficacy is hindered by the persistence of a viable rim of tumour cells, supported by the peripheral normal vasculature, necessitating their co-administration with additional chemotherapeutics for maximal therapeutic benefit. However, a major limitation for the use of many cancer therapeutics is the development of life-threatening cardiovascular toxicities, with significant consequences for treatment response and the patient’s quality of life. The aim of this review is to outline VDAs as a cancer therapeutic approach and define the mechanistic basis of cardiovascular toxicities of current chemotherapeutics, with the overall objective of discussing whether VDA combinations with specific chemotherapeutic classes would be good or bad in terms of cardiovascular toxicity.
Functional foods are foods with a physiological function for body in addition to their role in nutrition and satiation. With the
increase in immune and emerging diseases, related to unhealthy nutrition, as it is strongly linked to digestive system diseases,
which result in most other diseases. Therefore, it is incumbent upon us, each in his specialization, to point out the critical
importance of functional nutrition in general, and fermented foods as one of the broadest sectors of functional foods
especially; as microbial metabolism products after fermentation contribute to the production of many chemical compounds
with important physiological functions.
Using fermented foods has been known since ancient civilizations, folklore and some festive seasons, either because of its
distinctive flavor or to increase the duration of preservation, or for its health importance, and this is in both animal and
vegetable sources, and for being a special food as a religious custom or for vegetarians.
Conclusion: This article aims to point out the importance of fermented foods and mention some of their sensitive functions,
which may contribute to the advancement of humanity and take its hand to return to nature and a healthy life style.
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