Adjuvant Effect of Cinnamon Polyphenolic Components in Colorectal Cancer Cell Lines

Abstract

Colorectal cancer (CRC) is the second-leading cause of cancer death, with a worldwide incidence rate constantly increasing; thus, new strategies for its prevention or treatment are needed. Here, we describe the adjuvant effect of the polyphenol-enriched fractions of cinnamon, from cinnamon bark and buds, when co-administered with a potent anticancer drug, cetuximab, used for CRC therapy. The co-administration significantly reduces the cetuximab dose required for the antiproliferative activity against colorectal cancer cell line E705, which is sensitive to EGFR-targeted therapy. The anticancer activity of these cinnamon-derived fractions, whose major components (as assessed by UPLC–HRMS analysis) are procyanidins and other flavonoids, strictly correlates with their ability to induce apoptosis in cancer cell lines through ERK activation and the mitochondrial membrane potential impairment. Due to the severe side effects of cetuximab administration, our results suggest the use of nutraceuticals based on the polyphenolic fractions of cinnamon extracts as adjuvants in the therapy of CRC.

Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS

“…In China, cinnamon is mainly used in treating impotence, frigidity, feelings of cold and pain in the loins and knees, dyspnea in deficiency of the kidney, dizziness, inflammation of the eyes, and sore throat due to yang deficiency, precordial and abdominal pain with cold sensation, vomiting and diarrhea in deficiency cold syndrome, neurosis with a feeling of gas rushing up through the chest to the throat from the lower abdomen, amenorrhea, and dysmenorrhea [4]. Modern pharmacological research shows that cinnamon has anti-cancer effects [5][6][7]; reduces blood glucose levels in patients with type 2 diabetes and insulin resistance [8][9][10]; is antibacterial [11][12][13]; and has antioxidant [14,15], anti-inflammatory [16], anti-insomnia [17], and other pharmacological effects. Cinnamon contains volatile oils, flavonoids, sesquiterpenes, polysaccharides, and other components; volatile organic compounds (VOCs) are its main functional components [18].…”