Introduction: Food craving was one of the common symptoms of premenstrual syndrome (PMS) among women. This study aimed to examine level of food craving during pre-menstruation and PMS symptoms; its association and predictor of PMS symptoms on food craving during pre-menstruation among university students. Methods: A cross-sectional study was conducted among female undergraduate students from International Islamic University Malaysia, Kuantan Campus. Screening phase for eligibility was conducted. Three questionnaires consisted of Health History Questionnaire, Food Craving Questionnaire-Trait-reduced and Premenstrual Tension Syndrome Rating Scale were distributed among eligible students. Descriptive analysis, Pearson correlation test and multiple linear regression were performed using SPSS version 22.0. P value was set at p<0.05 as statistically significant. Results: 129 students were eligible as study respondents. A total of 48% of the respondents showed clinically relevant traits of food craving. The highest food craving among respondents were sweet foods (45.7%) followed by fatty (18.6%), spicy (10.9%), salty (8.5%) and sour (2.3%) food. 60% respondents had moderate to severe PMS symptoms level. There was a significant association between food craving and PMS symptoms (p=0.001). PMS symptoms significantly predicted food craving (p=0.002). Conclusion: This study is at the forefront in reporting food craving and PMS symptoms among undergraduate students which were prevalent during pre-menstruation. Food craving was significantly associated with PMS symptoms. This research provides further insight related to food craving among women particularly the role of PMS symptoms as predictor. Strategies in preventing substantial calories intake during pre-menstruation is therefore required in this population.

Breast cancer and cervical cancer are among the leading causes of death among women in the world. Even though chemotherapy is available as cancer treatment, the development of drug resistance in both cancer cells has reduced the efficacy of chemotherapeutic drugs in such treatment. The current study was aimed to evaluate the cell viability of human breast cancer cells, MCF-7, and cervical cancer cells, HeLa upon the combination treatment of ascorbic acid and tamoxifen. The cell viability was measured using the MTT assay, with an incubation period of 72 hours in a humidified CO2 incubator. The concentrations of tamoxifen and ascorbic acid that reduced 50% of the cell population (IC50) were determined from the dose-response curve. The IC50 concentration was used to determine the cell viability in the treated cells. CompuSyn software was used to evaluate the combined effects towards both cells upon treatment and the results were calculated as combination index (CI). The data were analyzed using GraphPad Prism (version 7). Statistical analysis was performed using an independent t-test. The IC50 values of tamoxifen and ascorbic acid on MCF-7 cells were 14.53 µg/ml and 15.8 µg/ml respectively, while the IC50 values of tamoxifen and ascorbic acid on HeLa cells were 11.09 µg/ml and 202.3 µg/ml respectively. The combination of tamoxifen and ascorbic acid exerted a greater growth reduction percentage in both cells compared to tamoxifen alone. The results indicated that ascorbic acid synergizes the cytotoxic effect of tamoxifen at lower concentrations towards MCF-7 cells with a CI less than 1. However, the combination of tamoxifen and ascorbic acid exerted an antagonistic effect in HeLa cells, with a CI more than 1.