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Targeting Cancer Hallmarks Using Selected Food Bioactive Compounds: Potentials for Preventive and Therapeutic

Wamidh H Talib1,2, Ilia Abed3, Daniah Raad3

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Foods (Basel, Switzerland)
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This summary is machine-generated.

Natural compounds found in food show promise in fighting cancer by targeting multiple cancer hallmarks. These bioactive ingredients can complement traditional treatments, offering new avenues for functional foods.

Keywords:
anticancerbioactive compoundscancer hallmarksfoodshuman healthpolyphenolsspicesvegetables

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Area of Science:

  • Oncology
  • Nutritional Science
  • Pharmacology

Background:

  • Cancer is a leading cause of death globally, necessitating novel therapeutic strategies.
  • Conventional cancer treatments often have significant side effects, driving patient interest in complementary therapies.
  • Natural products are increasingly investigated for their potential anticancer properties.

Purpose of the Study:

  • To review active ingredients in food with anticancer activities.
  • To discuss the mechanisms by which these natural products target cancer hallmarks.
  • To highlight the potential of these compounds as adjuvant therapies and in functional foods.

Main Methods:

  • Literature review of scientific studies on natural products and cancer.
  • Analysis of mechanisms of action against cancer hallmarks (e.g., proliferation, apoptosis, angiogenesis, immune evasion, metabolism).
  • Identification of key bioactive compounds from food sources.

Main Results:

  • Several food-derived bioactive compounds, including thymoquinone, allicin, resveratrol, parthenolide, epigallocatechin gallate, and piperine, exhibit significant anticancer activities.
  • These compounds demonstrate the ability to interfere with multiple cancer hallmarks.
  • Natural products can serve as effective adjuvant interventions to conventional cancer therapies.

Conclusions:

  • Natural products from food offer a promising source of anticancer agents.
  • Understanding their mechanisms of action supports the development of functional foods for cancer prevention and treatment.
  • Further research into these compounds can lead to more effective adjuvant strategies.