Anticancer potential of quercetin: A comprehensive review

Natural resources such as plants are an upright curing option in treating cancers and reducing the side effects of current therapeutic modalities. Allium genus vegetables are of the most interesting herbs in restricting cancers that includes garlic, onions, leeks, chives, and shallots. These plants have been exploited in folk medicine because of their beneficial health effects in improving numerous diseases. The phytochemical analysis of various Allium genus members showed that, to date, 16 species have proved potential anticancer properties due to the accumulation of various sulfur and organic compounds like S‐allyl mercaptocysteine, quercetin, flavonoids, and ajoene. These compounds with various mechanisms such as hindering cell cycle, inhibiting signaling pathways, inducing apoptosis, and antioxidant activity interfere with diverse stages of formation, growth, differentiation, and metastasis of cancer cells. Similar to garlic and onion, other species have exhibited anticancer activities, so that active natural molecules extracted from them might serve as possible anticancer agents. Therefore, evaluating the main ingredients and studying their anticancer mechanisms are of great importance. In this review, we aim to summarize the available data on anticancer mechanisms of 16 species of Allium genus and their major compounds to assist further researches on the treatment and prevention of cancers.

Section: A Cepamentioning

confidence: 99%

Allium vegetables for possible future of cancer treatment

Asemani

Zamani

Bayat

et al. 2019

“…Quercetin and kaempferol are the main representative molecules (Figure ). A recent work has described the role of quercetin exploiting the previous published papers on the effect of quercetin (Hirpara, Aggarwal, Mukherjee, Joshi, & Burman, ; L. Li, Zhang, & Du, ; Miltonprabu et al, ; Oboh, Ademosun, & Ogunsuyi, ; Rauf et al, ), and (Calderón‐Montaño, Burgos‐Morón, Pérez‐Guerrero, & López‐Lázaro, ; A. Y. Chen & Chen, ; Devi et al, ; Imran et al, ) against several chronic diseases.…”

Section: Phenolic Compoundsmentioning

confidence: 97%

Polyphenols: A concise overview on the chemistry, occurrence, and human health

Durazzo

Lucarini

Souto

et al. 2019

609

397

This review gives an updated picture of each class of phenolic compounds and their properties. The most common classification implies the subdivision of phenolics in two main groups: flavonoids (e.g., anthocyanins, flavanols, flavanones, flavonols, flavonones, and isoflavones) and non‐flavonoids (e.g., phenolic acids, xanthones, stilbens, lignans, and tannins) polyphenols. The great interest in polyphenols is associated with their high potential application for food preservation and for therapeutic beneficial use. The relationship between polyphenol intake and human health has been exploited with special reference to cardiovascular diseases, hypertension, diabetes, metabolic syndrome, obesity, and cancer. The use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.

“…Concerning quercetin (Figure ), one of the main representative molecules belonging to subgroup of flavonols as outlined by Rauf et al (), it is worth mentioning the work of Wilms, Hollman, Boots, and Kleinjans (), on the protection by quercetin and quercetin‐rich fruit juice against induction of oxidative DNA damage and formation of BPDE‐DNA adducts in human lymphocytes.…”

Section: Antioxidant Properties Of Fruit‐based Juice: An Overviewmentioning

confidence: 99%

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

Durazzo

Lucarini

Novellino

et al. 2019

This paper proposes a perspective literature review of the antioxidant properties in fruit‐based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit‐based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit‐based juices are also discussed.