IJCM  Vol.4 No.9 , September 2013
Evaluation of Glutathione, Albumin and Ascorbic Acid Levels in Breast Cancer Patients
ABSTRACT
Recently, an increase of global incidence has been observed for various types of cancers. Diet, life and environmental factors have an evident correlation to the development of breast cancer. Breast cancer is one of the leading causes of cancer related death in women. Several studies also revealed that excessive free radical generation and decreased antioxidant status had been implicated in cancer. These factors rekindled our interest upon the interaction of free radicals and antioxidants and hence the present study was undertaken to evaluate the significance of non enzymic antioxidants: glutathione, albumin and ascorbic acid levels in breast cancer patients. The study population was divided into 3 groups as follows: Group I control subjects (age group 21-60), Group II: breast cancer Patients (age group 21-35) and Group III breast cancer patients (age group 36-60). Highly statistically significant increases in glutathione, albumin and ascorbic acid levels were observed in Group I as compared to other groups. No significant differences in glutathione, albumin and ascorbic acid levels were observed in a group comparison between Group II and Group III. This relative decline of non enzymic antioxidants in breast cancer patients may be due to an increased generation of reactive oxygen species or free radicals. The results obtained emphasize the need of more detailed study involving a large number of newly detected cancers for evaluating the role of these antioxidant parameters in the prevention of cancer.

Cite this paper
P. Faizal, B. Satheeshan, M. Kumar, A. Adarsh, R. Shilpa, P. Roshni, T. Remya and K. Augusti, "Evaluation of Glutathione, Albumin and Ascorbic Acid Levels in Breast Cancer Patients," International Journal of Clinical Medicine, Vol. 4 No. 9, 2013, pp. 405-408. doi: 10.4236/ijcm.2013.49073.
References
[1]   P. Anand, A. B. Kunnumakkara, et al., “Cancer Is a Preventable Disease That Requires Major Lifestyle Changes,” Pharmaceutical Research, Vol. 25, No. 9, 2008, pp. 2097-2116. doi:10.1007/s11095-008-9661-9

[2]   T. J. Key, “Fruit and Vegetables and Cancer Risk,” British Journal of Cancer, Vol. 104, No. 1, 2011, pp. 6-11. doi:10.1038/sj.bjc.6606032

[3]   A. Cappellani, M. Di Vita, A. Zanghi, A. Cavallaro, G. Piccolo, M. Veroux, M. Berretta, M. Malaguarnera, V. Canzonieri and E. Lo Menzo, “Diet, Obesity and Breast Cancer: An Update,” Frontiers in Bioscience (Scholar Edition), Vol. 4, 2012, pp. 90-108.

[4]   K. Z. Guyton and T. W. Kensler, “Oxidative Mechanisms in Carcinogenesis,” British Medical Bulletin, Vol. 49, No. 3, 1993, pp. 523-544.

[5]   U. Sathyanarayan and U. Chakrapani, “Biochemistry,” Books and Allied (P) Ltd., 3rd Edition, Kolkata, 2007, pp. 655-661.

[6]   A. Jemal, F. Bray, M. M. Center, J. Ferlay, E. Ward and D. Forman, “Global Cancer Statistics,” CA: A Cancer Journal for Clinicians, Vol. 61, No. 2, 2011, pp. 69-90.

[7]   A. Jemal, T. Murray, E. Ward, A. Samuels, R. C. Tiwari, A. Ghafoor, E. J. Feuer and M. J. Thun, “Cancer Statistics,” CA: A Cancer Journal for Clinicians, Vol. 55, No. 1, 2005, pp. 10-30. doi:10.3322/canjclin.55.1.10

[8]   M. Dizdaroglu, P. Jaruga, M. Birincioglu, et al., “FreeRadical-Induced Damage to DNA: Mechanisms and Measurement,” Free Radical Biology & Medicine, Vol. 32, 2002, pp. 1102-1115.

[9]   M. S. Moron, J. W. Depierre and B. Mannervik, “Levels of Glutathione, Glutathione Reductase and Glutathione S-Transferaseactivities in Rat Lung and Liver,” Biochimica et Biophysica Acta, Vol. 582, No. 1, 1979, pp. 67-78. doi:10.1016/0304-4165(79)90289-7

[10]   A. O. Lawal, B. Kolude, B. F. Adeyemi, J. O. Lawoyin and E. E. U. Akang, “Relationship between Serum Albumin and Oral Epithelial Cancers in Patients Seen at a Nigerian Tertiary Hospital,” African Journal of Biomedical Research, Vol. 13, No. 3, 2010, pp. 225-229.

[11]   S. T. Omaye, T. P. Turbull and H. C. Sauberchich, “Selected Methods for Determination of Ascorbic Acid in Cells, Tissues and Fluids,” Methods in Enzymology, Vol. 6, 1979, pp. 3-11. doi:10.1016/0076-6879(79)62181-X

[12]   S. Kumar, “Free Radicals and Antioxidants: Human and Food System,” Advances in Applied Science Research, Vol. 2, No. 1, 2011, pp. 129-135.

[13]   M. Valko, D. Leibfritz, J. Moncol, M. T. D. Cronin Milan Mazur and J. Telser, “Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease,” The International Journal of Biochemistry & Cell Biology, Vol. 39, No. 1, 2007, pp. 44-84. doi:10.1016/j.biocel.2006.07.001

[14]   A. L. Ortega, S. Mena and J. M. Estrela, “Glutathione in Cancer Cell Death,” Cancers, Vol. 3, No. 1, 2011, pp. 1285-1310.

[15]   K. Krishnaswamy and K. Polasa, “Diet, Nutrition and Cancer: The Indian Scenario,” Indian Journal of Medical Research, Vol. 102, No. 5, 1995, pp. 200-209.

 
 
Top