Cancer is a global health challenge, and its development is closely linked to iron metabolism. Cancer cells have an increased demand for this element, which promotes their proliferation, invasion, and metastasis. Excess iron catalyzes the formation of reactive oxygen species (ROS), which can both induce ferroptosis and initiate oncogenic signaling pathways. The deregulation of iron metabolism in cancer patients leads to anemia or toxic iron overload and also affects the gut microbiota. Lactoferrin (LF), a glycoprotein with strong iron chelating properties, can regulate its availability to cancer cells, thereby limiting their growth and progression. By chelating free Fe ions, LF reduces oxidative stress and inhibits the mechanisms that promote carcinogenesis. Additionally, it exhibits immunomodulatory and anti-inflammatory effects and may enhance the body’s anti-tumor response. This review analyses the mechanisms of action of lactoferrin in the context of cancer, with a particular focus on its chelating, antioxidant, and immunomodulatory properties. The multidirectional effects of LF make it a promising component of preventive and therapeutic strategies, requiring further clinical studies.

Microplastics in the human body pose a significant health challenge due to their potential impact on the immune system and metabolic processes. This review summarises and critically evaluates current evidence regarding the detection of microplastics in human tissues and biological fluids, as well as their potential biological mechanisms of action. Published studies were examined with particular attention to methodological diversity, analytical techniques, and differences in study design. The review highlights consistent observations of microplastic presence in human organs, including the placenta, blood, and lungs, while also revealing significant variability in detection methods and exposure assessment. Evidence suggests that microplastics may have a potential impact on immune functions, including the modulation of the immune response, the risk of autoimmunity and immunosuppression, and metabolic homeostasis disorders that affect hormone regulation, glucose, and lipid levels. Despite the growing number of studies, major gaps include the lack of standardised analytical protocols, limited long-term human data, and insufficient mechanistic understanding at the molecular level. Addressing these gaps is crucial for enhancing risk assessment and developing effective preventive strategies to minimise human exposure to microplastics and safeguard public health.

The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile.

Open Access Agricultural Journals published by Institute of Agricultural Economics and Information