The potential of polyphenols and polyphenol-rich extracts against human papillomavirus infections and associated cancers

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-09 DOI:10.1016/j.jff.2025.106873

Atefeh Arab , Fatemeh Amini , Aida Iraji , Mohammad Hashem Hashempur

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Abstract

Human papillomavirus (HPV) infection is a prevalent sexually transmitted infection worldwide, that can affect the skin, genital area, and throat. HPV can lead to various cancers, including cervical and anogenital cancers. Although HPV vaccination is a preventive measure, its availability remains limited, particularly in low- and middle-income countries, leading to increased demand for alternative preventive and therapeutic options. Recent research has highlighted the potential of dietary polyphenols to reduce HPV infections and related malignancies. Polyphenolic-rich foods may inhibit cancer cell proliferation through mechanisms such as stimulating immune responses, reducing DNA synthesis, inducing apoptosis, and inhibiting angiogenesis. This study reviews the therapeutic properties of polyphenols and their mechanisms in preventing HPV infection and related cancers. Future studies should focus on the clinical application of polyphenols in diverse populations and their efficacy as complementary treatments for HPV-related malignancies.

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多酚和富含多酚的提取物对抗人类乳头瘤病毒感染和相关癌症的潜力

人乳头瘤病毒（HPV）感染是一种全球流行的性传播感染，可影响皮肤，生殖器区域和喉咙。HPV可导致多种癌症，包括宫颈癌和肛门生殖器癌。虽然人乳头瘤病毒疫苗接种是一种预防措施，但其可用性仍然有限，特别是在低收入和中等收入国家，导致对替代预防和治疗选择的需求增加。最近的研究强调了饮食多酚在减少HPV感染和相关恶性肿瘤方面的潜力。富含多酚的食物可能通过刺激免疫反应、减少DNA合成、诱导细胞凋亡和抑制血管生成等机制抑制癌细胞增殖。本研究综述了多酚的治疗特性及其预防HPV感染和相关癌症的机制。未来的研究应关注多酚在不同人群中的临床应用及其作为hpv相关恶性肿瘤补充治疗的疗效。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.