Department of Pharmacology, College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA.
School of Food and Technology of Marilia, Marília, São Paulo, Brazil.
Phytother Res. 2024 Nov;38(11):5225-5263. doi: 10.1002/ptr.8293. Epub 2024 Aug 28.
Oral cancer is a disease with high mortality and rising incidence worldwide. Although fragmentary literature on the anti-oral cancer effects of plant products has been published, a comprehensive analysis is lacking. In this work, a critical and comprehensive evaluation of oral cancer preventative or therapeutic effects of dietary plants was conducted. An exhaustive analysis of available data supports that numerous dietary plants exert anticancer effects, including suppression of cell proliferation, viability, autophagy, angiogenesis, invasion, and metastasis while promoting cell cycle arrest and apoptosis. Plant extracts and products target several cellular mechanisms, such as the reversal of epithelial-to-mesenchymal transition and the promotion of oxidative stress and mitochondrial membrane dysfunction by modulation of various signaling pathways. These agents were also found to regulate cellular growth signaling pathways by action on extracellular signal-regulated kinase and mitogen-activated protein kinase, inflammation via modulation of cyclooxygenase (COX)-1, COX-2, and nuclear factor-κB p65, and metastasis through influence of cadherins and matrix metalloproteinases. In vivo studies support these findings and demonstrate a decrease in tumor burden, incidence, and hyperplastic and dysplastic changes. Clinical studies also showed decreased oral cancer risk. However, high-quality studies should be conducted to establish the clinical efficacy of these plants. Overall, our study supports the use of dietary plants, especially garlic, green tea, longan, peppermint, purple carrot, saffron, tomato, and turmeric, for oral cancer prevention and intervention. However, further research is required before clinical application of this strategy.
口腔癌是一种死亡率高、发病率不断上升的疾病。尽管已经发表了一些关于植物产品抗口腔癌作用的零散文献，但缺乏全面的分析。在这项工作中，对膳食植物预防或治疗口腔癌的作用进行了批判性和全面的评估。对现有数据的详尽分析支持许多膳食植物具有抗癌作用，包括抑制细胞增殖、活力、自噬、血管生成、侵袭和转移，同时促进细胞周期停滞和细胞凋亡。植物提取物和产品针对几种细胞机制，例如通过调节各种信号通路逆转上皮间质转化以及促进氧化应激和线粒体膜功能障碍。这些药物还被发现通过作用于细胞外信号调节激酶和丝裂原活化蛋白激酶来调节细胞生长信号通路，通过调节环氧化酶 (COX)-1、COX-2 和核因子-κB p65 来调节炎症，通过影响钙粘蛋白和基质金属蛋白酶来调节转移。体内研究支持这些发现，并表明肿瘤负担、发生率以及增生和发育不良变化减少。临床研究也表明口腔癌风险降低。然而，应该进行高质量的研究来确定这些植物的临床疗效。总的来说，我们的研究支持使用膳食植物，特别是大蒜、绿茶、龙眼、薄荷、紫胡萝卜、藏红花、番茄和姜黄，来预防和干预口腔癌。然而，在临床应用这种策略之前，还需要进一步的研究。
