Quercetin as an Anticancer Agent: Focus on Esophageal Cancer

Amirhossein Davoodvandi, Mohammad Shabani Varkani, Cain Clark, Sadegh Jafarnejad

Research output: Contribution to journalArticle

Abstract

Esophageal cancer (EC) is regarded as the sixth highest contributor to all cancer-related mortality, worldwide. In spite of advances in the treatment of EC, currently used methods remain ineffective. Quercetin, as a dietary anti-oxidant, is a plant flavonol from the flavonoid group of polyphenols, and can be found in numerous vegetables, fruits, and herbs. Quercetin can affect the processes of cancer-related diseases via cell proliferation inhibitory effects, potential apoptosis effects, and anti-oxidant properties. Of the various types of cancer, the use of quercetin has now become prominent in the treatment of EC. In this review, we discuss how quercetin may be an important supplement for the prevention, treatment, and management of EC, owing to its natural origin, and low-cost relative to synthetic cancer drugs. However, most findings cited in the current study are based on in vitro and in vivo studies, and thus, further human-based research is necessitated.
Original languageEnglish
Pages (from-to)(In-press)
JournalJournal of Food Biochemistry
Volume(In-press)
Publication statusAccepted/In press - 1 Jun 2020

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    Davoodvandi, A., Varkani, M. S., Clark, C., & Jafarnejad, S. (Accepted/In press). Quercetin as an Anticancer Agent: Focus on Esophageal Cancer. Journal of Food Biochemistry, (In-press), (In-press).