Polyphenols as a chemopreventive agent in oral carcinogenesis

Abstract

Polyphenols are present in foods and beverages, being related to sensorial qualities such as color, bitterness, and astringency, which are relevant in products such as wine, tea, and grape juice. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Oral cancer is the most common head and neck cancer, and it often has a poor prognosis owing to local tumor invasion and frequent lymph node metastasis. Nowadays, chemoprevention is considered as a promising approach for controlling cancer as a result of specific natural products or synthetic agents able to suppress, reverse, or even prevent premalignancy before transformation into invasive cancer. The use of polyphenols as a chemopreventive agent is a suitable tool for modulation of the oral carcinogenesis process. The aim of this article is to present data generated from the use of polyphenols as a chemopreventive agent in oral carcinogenesis using in-vivo and in-vitro test systems. These results have shown that polyphenols are able to exert some chemopreventive action as a result of inducing cellular death, apoptosis, inhibition of tumor growth, and antioxidative properties. Therefore, this area warrants further investigation as a new approach that would apply not only to polyphenols but also to other phytochemicals used as promising therapeutic agents against oral human diseases, especially cancer.

Induction of Cell Cycle Arrest and Apoptotic Response of Head and Neck Squamous Carcinoma Cells (Detroit 562) by Caffeic Acid and Caffeic Acid Phenethyl Ester Derivative

“…Although research development in oral and cancer therapy over the recent decades is undoubtedly significant, treatment outcome of HNSCC may not be successful for a significant group of patients, resulting in cancer recurrence and progression, with a decreased overall survival rate. Bioactivity of propolis and plants phytochemicals constituents, including CA and CAPE compounds, is directly attributed to their chemopreventive potential in oral squamous cell carcinoma and generally in human oral carcinogenesis [ 31 – 33 ]. The synergistic and/or additive effects of common components, identifiable in propolis, plants, and vegetable/fruits, are responsible for the chemoprotective action of “healthy organic food” and may play important role in oral and pharyngeal cancer prevention [ 34 , 35 ].…”

Inhibition of cathepsin S confers sensitivity to methyl protodioscin in oral cancer cells via activation of p38 MAPK/JNK signaling pathways

“…This unmet need highlights the necessity to develop novel therapeutic modalities for patients with advanced and resectable OSCC. Natural phytochemicals have received a great attention in drug discovery, which are becoming an emerging field for chemoprevention and chemotherapy in various diseases, including OSCC567. Methyl protodioscin (MP) is a furostanol bisglycoside isolated from the Dioscorea collettii var.…”

Chemopreventive Potential of Flavonoids in Oral Squamous Cell Carcinoma in Human Studies

“…So far, the potential of flavonoids on oral health and as cancer chemopreventive agents has been demonstrated in many preclinical studies [15,16]. Indeed, with regard to oral cancer, many flavonoids have been investigated in vitro and in vivo .…”