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绿原酸对结直肠癌影响的综合观点

A Comprehensive View on the Impact of Chlorogenic Acids on Colorectal Cancer.

作者信息

Neamțu Andreea-Adriana, Maghiar Teodor Andrei, Turcuș Violeta, Maghiar Paula Bianca, Căpraru Anca-Maria, Lazar Bianca-Andreea, Dehelean Cristina-Adriana, Pop Ovidiu Laurean, Neamțu Carmen, Totolici Bogdan Dan, Mathe Endre

机构信息

Department of Toxicology, "Victor Babes" University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania.

Research Centre for Pharmaco-Toxicological Evaluation, "Victor Babes" University of Medicine and Pharmacy, Eftimie Murgu Square, No. 2, 300041 Timisoara, Romania.

出版信息

Curr Issues Mol Biol. 2024 Jul 2;46(7):6783-6804. doi: 10.3390/cimb46070405.

DOI:10.3390/cimb46070405
PMID:39057047
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11276415/
Abstract

Chlorogenic acids are plant secondary metabolites, chemically-polyphenols with similar biological activity, formed through the esterification of quinic acid and hydrocinnamic acid moieties. They are best known for their high concentration in coffee and other dietary sources and the antioxidant properties that they exhibit. Both chlorogenic acids and plant extracts containing significant amounts of the compounds show promising in vitro activity against colorectal cancer. With coffee being the most popular drink in the world, and colorectal cancer at an unfortunate peak in incidence and mortality, the mechanisms through which the anti-tumorigenic effect of chlorogenic acids could be functionalized for CRC prevention seem appealing to study. Therefore, this review aims to enable a better understanding of the modes of action of chlorogenic acids in combating carcinogenesis, with a focus on cell cycle arrest, the induction of apoptosis, and the modulation of Wnt, Pi3K/Akt, and MAPK signal transduction pathways, alongside the reduction in the number of inflammatory cytokines and chemokines and the counterintuitive beneficial elevation of oxidative stress.

摘要

绿原酸是植物次生代谢产物，属于具有相似生物活性的化学多酚类物质，由奎尼酸和肉桂酸部分酯化形成。它们因在咖啡和其他饮食来源中的高浓度以及所展现出的抗氧化特性而最为人所知。绿原酸和含有大量此类化合物的植物提取物在体外对结直肠癌均显示出有前景的活性。鉴于咖啡是世界上最受欢迎的饮品，而结直肠癌的发病率和死亡率正处于不幸的高峰期，研究绿原酸的抗肿瘤作用可通过何种机制用于预防结直肠癌似乎很有吸引力。因此，本综述旨在更好地理解绿原酸在对抗致癌作用中的作用模式，重点关注细胞周期阻滞、细胞凋亡的诱导以及Wnt、Pi3K/Akt和MAPK信号转导通路的调节，同时关注炎性细胞因子和趋化因子数量的减少以及氧化应激的有益升高，这种升高看似有悖常理。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3c4c/11276415/bc775f6a049d/cimb-46-00405-g007.jpg
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