Dietary plants for oral cancer prevention and therapy: A review of preclinical and clinical studies.

IF 6.1 2区 医学 Q1 CHEMISTRY, MEDICINAL
Anupam Bishayee, Amanda Penn, Neha Bhandari, Riley Petrovich, Lindsay K DeLiberto, Jack T Burcher, Sandra Maria Barbalho, Siddavaram Nagini
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Abstract

Oral cancer is a disease with high mortality and rising incidence worldwide. Although fragmentary literature on the anti-oral cancer effects of plant products has been published, a comprehensive analysis is lacking. In this work, a critical and comprehensive evaluation of oral cancer preventative or therapeutic effects of dietary plants was conducted. An exhaustive analysis of available data supports that numerous dietary plants exert anticancer effects, including suppression of cell proliferation, viability, autophagy, angiogenesis, invasion, and metastasis while promoting cell cycle arrest and apoptosis. Plant extracts and products target several cellular mechanisms, such as the reversal of epithelial-to-mesenchymal transition and the promotion of oxidative stress and mitochondrial membrane dysfunction by modulation of various signaling pathways. These agents were also found to regulate cellular growth signaling pathways by action on extracellular signal-regulated kinase and mitogen-activated protein kinase, inflammation via modulation of cyclooxygenase (COX)-1, COX-2, and nuclear factor-κB p65, and metastasis through influence of cadherins and matrix metalloproteinases. In vivo studies support these findings and demonstrate a decrease in tumor burden, incidence, and hyperplastic and dysplastic changes. Clinical studies also showed decreased oral cancer risk. However, high-quality studies should be conducted to establish the clinical efficacy of these plants. Overall, our study supports the use of dietary plants, especially garlic, green tea, longan, peppermint, purple carrot, saffron, tomato, and turmeric, for oral cancer prevention and intervention. However, further research is required before clinical application of this strategy.

预防和治疗口腔癌的膳食植物:临床前和临床研究综述。
口腔癌是一种死亡率很高的疾病,而且发病率在全球不断上升。虽然有关植物产品抗口腔癌作用的零星文献已经发表,但缺乏全面的分析。在这项工作中,我们对膳食植物的口腔癌预防或治疗效果进行了严格而全面的评估。对现有数据的详尽分析表明,许多膳食植物具有抗癌作用,包括抑制细胞增殖、活力、自噬、血管生成、侵袭和转移,同时促进细胞周期停滞和细胞凋亡。植物提取物和产品针对多种细胞机制,例如通过调节各种信号通路,逆转上皮细胞向间质转化,促进氧化应激和线粒体膜功能障碍。研究还发现,这些制剂可通过作用于细胞外信号调节激酶和丝裂原活化蛋白激酶来调节细胞生长信号通路,通过调节环氧化酶(COX)-1、COX-2 和核因子-κB p65 来调节炎症,以及通过影响粘附蛋白和基质金属蛋白酶来调节转移。体内研究支持这些发现,并表明肿瘤负担、发病率以及增生和发育不良变化均有所下降。临床研究也显示口腔癌风险降低。不过,要确定这些植物的临床疗效,还需要进行高质量的研究。总之,我们的研究支持使用膳食植物,尤其是大蒜、绿茶、龙眼、薄荷、紫胡萝卜、藏红花、番茄和姜黄来预防和干预口腔癌。不过,在将这一策略应用于临床之前,还需要进一步的研究。
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
Phytotherapy Research
Phytotherapy Research 医学-药学
CiteScore
12.80
自引率
5.60%
发文量
325
审稿时长
2.6 months
期刊介绍: Phytotherapy Research is an internationally recognized pharmacological journal that serves as a trailblazing resource for biochemists, pharmacologists, and toxicologists. We strive to disseminate groundbreaking research on medicinal plants, pushing the boundaries of knowledge and understanding in this field. Our primary focus areas encompass pharmacology, toxicology, and the clinical applications of herbs and natural products in medicine. We actively encourage submissions on the effects of commonly consumed food ingredients and standardized plant extracts. We welcome a range of contributions including original research papers, review articles, and letters. By providing a platform for the latest developments and discoveries in phytotherapy, we aim to support the advancement of scientific knowledge and contribute to the improvement of modern medicine.
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