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

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.