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A combination of hydroxytyrosol, omega-3 fatty acids and curcumin improves pain and inflammation among early stage breast cancer patients receiving adjuvant hormonal therapy: results of a pilot study

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Abstract

Purpose

Breast cancer patients receiving hormonal therapies face risks of relapse, increased rates of cardiovascular events, and toxicities of therapy such as aromatase inhibitor (AI)-associated musculoskeletal symptoms (AIMSS). C-reactive protein (CRP), a marker for inflammation, is associated with breast cancer outcomes. We evaluated whether the olive-derived polyphenol hydroxytyrosol combined with omega-3 fatty acids and curcumin would reduce CRP and musculoskeletal symptoms in breast cancer patients receiving adjuvant hormonal therapies.

Experimental design

This prospective, multicenter, open-label, single arm, clinical trial enrolled post-menopausal breast cancer patients (n = 45) with elevated C-reactive protein (CRP) taking predominantly aromatase inhibitors to receive a combination of hydroxytyrosol, omega-3 fatty acids, and curcumin for 1 month. CRP, other inflammation-associated cytokines, and pain scores on the Brief Pain Inventory were measured before therapy, at the end of therapy and 1 month after completion of therapy.

Results

CRP levels declined during the therapy [from 8.2 ± 6.4 mg/L at baseline to 5.3 ± 3.2 mg/L (p = 0.014) at 30 days of treatment], and remained decreased during the additional 1 month off therapy. Subjects with the highest baseline CRP levels had the greatest decrease with the therapy. Pain scores also decreased during the therapy. There were no significant adverse events.

Conclusions

The combination of hydroxytyrosol, omega-3 fatty acids, and curcumin reduced inflammation as indicated by a reduction in CRP and reduced pain in patients with aromatase-induced musculoskeletal symptoms. Longer studies comparing this combination to other anti-inflammatories in larger groups of patients with clinical outcome endpoints are warranted.

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Acknowledgements

The authors thank Francesco Visioli, PhD for his advice during study design and management and for his helpful review of the manuscript, and APICES for data collection and statistical analysis.

Funding

PhytoMed Medical Foods, S.L. has privately funded this research.

Author information

Authors and Affiliations

  1. Hospital Universitario Ramón y Cajal, Madrid, Spain

    N. Martínez

  2. Hospital Clínico San Carlos, Madrid, Spain

    M. Herrera

  3. Hospital Universitario La Paz, Madrid, Spain

    L. Frías

  4. Hospital Universitario Puerta de Hierro, Madrid, Spain

    M. Provencio

  5. Hospital Universitario Quirón, Madrid, Spain

    R. Pérez-Carrión

  6. Hospital Universitario Puerta del Mar, Cádiz, Spain

    V. Díaz

  7. IMDEA-Food, CEI UAM + CSIC, Madrid, Spain

    M. C. Crespo

  8. Oliventures, Raleigh, NC, USA

    Michael Morse

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  1. N. Martínez
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Correspondence to Michael Morse.

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Martinez N declares that she has no conflict of interest. Herrera M declares that she has no conflict of interest. Frías L declares that she has no conflict of interest. Provencio M declares that he has no conflict of interest. Pérez Carrión R declares that he has no conflict of interest. Díaz V declares that she has no conflict of interest. Morse M owns stock options in Oliventures. Crespo MC declares that she has no conflict of interest.

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Martínez, N., Herrera, M., Frías, L. et al. A combination of hydroxytyrosol, omega-3 fatty acids and curcumin improves pain and inflammation among early stage breast cancer patients receiving adjuvant hormonal therapy: results of a pilot study. Clin Transl Oncol 21, 489–498 (2019). https://doi.org/10.1007/s12094-018-1950-0

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