Comparative Effects Between the Commercial and Homemade Curcuma on HCT116 Adenocarcinoma Cell Line

Abstract

Cancer is the major leading cause of morbidity and mortality in the world. In fact, colorectal cancer (CRC) is the most frequent type of cancer in the world and it is the second most common type of cancer in both genders (women: 10.1%; men: 12.4%) [1]. Several data showed that the number of newly diagnosed CRC cases continues to grow especially in the developing countries [2]. For several years, Tunisia has had a low incidence of CRC that seems very far from developed countries, but significant variation in colorectal cancer incidence rates and trends have been observed in our country, without a consistent screening program. The predicted CRC incidence rate by 2024 should be 39.3/100,000 for males and 22.9/ 100,000 for females [3]. Natural products from plants have been intensively explored to find compounds providing against a large number of diseases associated to cancer. The Mediterranean kitchen is one of the most known, and contains a unique mixture of flavors, tastes and nutrients that have no equal around the world [4]. The Tunisian kitchen is a good example. Actually, the Romans and Carthaginians, and well before them the Greeks, brought a lot of recipes and left for us a huge traditional food heritage. This kitchen is reputed for its proper combination that has never been elaborated. It is characterized by a special use of herbs and aromatic plants [5], and Curcuma is one of these spices. It is widely Abstract Background: Curcuma longa is widely used for its ability to inhibit carcinogenesis and the capacity to exert a chemo-preventive effect in different types of cancers including colorectal cancer. While our food habits have changed, the prevalence of colorectal cancer have not stopped increasing.