Effects of dietary conjugated linoleic acid on oxidation markers and antioxidant defenses in rats with colorectal cancer

Colorectal cancer (CRC) is one of the most common types of cancer affecting 1.23 million individuals per year in the world. Recently, it is suggested that inflammation and oxidative stress play an importmat role in colorectal carcinogenesis. The aim of this syudy was to examine the effects of dietary conjugated linoleic acid (CLA) on oxidation markers and antioxidant defenses level in a rat model of colorectal cancer.
Sixteen male Wistar rats, weighing 250-300 g were divided into two groups: control and experimental. Both groups were injected subcutaneously, with 1,2- Dimethyl Hydrazine at a dose of 15 mg/kg of body weight, twice per week for 6 weeks. The control group and experimental groups were gavaged with water (2 ml/kg) and CLA (200 mg/kg), respectively, for the first 4 weeks of study. After 6 weeks, the rats were killed and their blood and colorectal tissues were collected. The serum levels of superoxide dismutase (SOD), glutation peroxidase (GPx), paraxonase (PON) and myeloperoxidase (MPO) and also malondialdehyde (MAD) level in the colorectal tissue were measured.
Findings indicated that MAD and MPO levels significantly decreased in the experimental group in comparison than the control group (P our findings suggest that CLA is a powerful substance which decreases oxidation markers, and increases antioxidant defenses in colorectal cancer