Synergism of ellagic acid in combination with radiotherapy and chemotherapy for cancer treatment.

Anti-cancer activity Chemotherapy-induced toxicity Ellagic acid Synergistic effects

Journal

Phytomedicine : international journal of phytotherapy and phytopharmacology
ISSN: 1618-095X
Titre abrégé: Phytomedicine
Pays: Germany
ID NLM: 9438794

Informations de publication

Date de publication:
May 2022
Historique:
received: 14 01 2022
revised: 06 02 2022
accepted: 15 02 2022
pubmed: 27 2 2022
medline: 27 2 2022
entrez: 26 2 2022
Statut: ppublish

Résumé

Ellagic acid (EA) is a polyphenol compound abundant in berries, walnuts, pecans, pomegranate, cranberries, and other plant foods and exerts a wide array of biological properties. In particular, EA has received considerable research attention in anti-cancer therapy. EA administered alone has been shown to exert effects against human cancers through multiple pathways. In addition, EA may increase tumor sensitivity to chemotherapy and radiotherapy. Namely, EA combination with a relatively low dosage of therapeutic drugs or optimized radiation dose could improve the treatment outcome. More importantly, EA could counteract chemotherapy-related adverse reactions. This review aims to summarize the in vitro and in vivo experimental evidence of synergism of EA in radiotherapy/chemotherapy for the treatment of cancers. In addition, the preventive effect of EA to counteract chemotherapy-induced toxicity is also discussed. The searches were performed in the PubMed, Web of Science and Google scholar and introduced the information about the role of EA in cancer treatment. EA exhibits synergistic effects in radiotherapy/chemotherapy for the treatment of cancers and exerts a great potential in reducing the side effects of chemotherapy and radiotherapy due to its biological activities, such as antioxidant and anti-inflammatory activities. EA could be a promising drug adjuvant for cancer treatment. In the near future, novel strategies for EA delivery systems that overcome the low EA solubility and bioavailability should be studied further to fully exploit the therapeutic potential of EA.

Sections du résumé

BACKGROUND BACKGROUND
Ellagic acid (EA) is a polyphenol compound abundant in berries, walnuts, pecans, pomegranate, cranberries, and other plant foods and exerts a wide array of biological properties. In particular, EA has received considerable research attention in anti-cancer therapy. EA administered alone has been shown to exert effects against human cancers through multiple pathways. In addition, EA may increase tumor sensitivity to chemotherapy and radiotherapy. Namely, EA combination with a relatively low dosage of therapeutic drugs or optimized radiation dose could improve the treatment outcome. More importantly, EA could counteract chemotherapy-related adverse reactions.
PURPOSE OBJECTIVE
This review aims to summarize the in vitro and in vivo experimental evidence of synergism of EA in radiotherapy/chemotherapy for the treatment of cancers. In addition, the preventive effect of EA to counteract chemotherapy-induced toxicity is also discussed.
METHODS METHODS
The searches were performed in the PubMed, Web of Science and Google scholar and introduced the information about the role of EA in cancer treatment.
RESULTS RESULTS
EA exhibits synergistic effects in radiotherapy/chemotherapy for the treatment of cancers and exerts a great potential in reducing the side effects of chemotherapy and radiotherapy due to its biological activities, such as antioxidant and anti-inflammatory activities.
CONCLUSION CONCLUSIONS
EA could be a promising drug adjuvant for cancer treatment. In the near future, novel strategies for EA delivery systems that overcome the low EA solubility and bioavailability should be studied further to fully exploit the therapeutic potential of EA.

Identifiants

pubmed: 35217437
pii: S0944-7113(22)00076-9
doi: 10.1016/j.phymed.2022.153998
pii:
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

153998

Informations de copyright

Copyright © 2022 Elsevier GmbH. All rights reserved.

Auteurs

Peiyu Xue (P)

College of Food Science and Engineering, Jilin University, Changchun 130062, China; School of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, China.

Guangjie Zhang (G)

School of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, China.

Jie Zhang (J)

College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: zhangjie83@jlu.edu.cn.

Li Ren (L)

College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: liren77@jlu.edu.cn.

Classifications MeSH