Anna Eleonora Caprifico, Gianpiero Calabrese, Riccardo Tornese, Anna Montefusco, Rocco Placì, Teodoro Semeraro, Miriana Durante, Monica De Caroli, Marcello Salvatore Lenucci
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引用次数: 0
Abstract
Angiogenesis plays a critical role in both tumor progression and wound healing. This systematic review investigates the effect of pomegranate (Punica granatum, PG) extracts as both anti‐ and pro‐angiogenic agents in preclinical models of cancer and chronic wound healing (CWH), respectively. Following PRISMA guidelines, 14 studies (10 cancer, 4 CWH) were identified from PubMed, Scopus, and Google Scholar databases. In cancer models, PG extracts (juice, peel extract, seed oil) reduced vascular endothelial growth factor (VEGF) expression, and endothelial tube formation across multiple cancer types, with concomitant decrease in matrix metalloproteinases and inflammatory mediators. Conversely, in CWH models, topical PG peel extract applications enhanced VEGF expression and wound closure in diabetic and burn injuries. This dual angiogenic effect appears mechanistically linked to peroxisome proliferator‐activated receptor signaling pathways and synergistic interactions among PG polyphenols, particularly ellagitannins. Assessment of study quality revealed generally low risk of bias across in vitro studies, while animal studies demonstrated variable methodological rigor. Despite promising preclinical evidence, standardization of extraction methods, exploration of molecular mechanisms, and translation to clinical investigations remain critical research priorities. This comprehensive analysis validates PG extracts as a promising therapeutic strategy for both inhibiting pathological angiogenesis in cancer and promoting beneficial angiogenesis in CWH.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.