Cafestol, Kahweol and Their Acylated Derivatives: Antitumor Potential, Pharmacokinetics, and Chemopreventive Profile

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-10-03 DOI:10.1080/87559129.2022.2141776

M.A.E. Silva, A.L.M. Brand, F.J.M. Novaes, C. M. Rezende

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引用次数: 0

Abstract

ABSTRACT Coffee is the food source of cafestol and kahweol (C&K), a pair of furanoditerpenoids that have antitumor, anticarcinogenic and anti-inflammatory properties. These diterpenes act on hallmarks of cancer such as resistance cell death, inducing angiogenesis, and activating migration & metastasis. Cafestol and kahweol have a wide antiproliferative and pro-apoptotic profile reported for different cell lines and reduce cancer cell resistance to antineoplastic drugs. Up to now, studies show that these diterpenes are the only bioactive compounds in coffee that show significant antitumor activity in specific cancer cell lines. The pharmacokinetics studies of C&K performed with different animal models demonstrate that they have a complex distribution and biotransformation. Besides the structure-activity relationship of C&K is not fully understood. This narrative review aims to highlight the potential of C&K in cancer chemoprevention and chemotherapy, pharmacokinetics, and the perspectives of the structure-activity relationship of these furanoditerpenoids. GRAPHICAL ABSTRACT

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Cafestol、Kahweol 及其酰化衍生物：抗肿瘤潜力、药代动力学和化学预防概况

摘要咖啡是咖啡醇和咖啡酮（C&K）的食物来源，咖啡醇和咖啡酮是一对呋喃二萜，具有抗肿瘤、抗癌和抗炎特性。这对二萜类化合物能抑制细胞死亡、诱导血管生成、激活迁移和转移等癌症特征。据报道，咖啡酚和卡维醇对不同细胞株具有广泛的抗增殖和促凋亡作用，并能降低癌细胞对抗肿瘤药物的耐药性。迄今为止，研究表明，这些二萜是咖啡中唯一对特定癌细胞系具有显著抗肿瘤活性的生物活性化合物。对不同动物模型进行的 C&K 药代动力学研究表明，它们具有复杂的分布和生物转化。此外，人们对 C&K 的结构-活性关系也不完全了解。这篇叙述性综述旨在强调 C&K 在癌症化学预防和化疗中的潜力、药代动力学以及这些呋喃二萜的结构-活性关系的前景。图表摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists