Quercetin as an Anticancer Agent: Focus on Esophageal Cancer

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

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    8 Citations (Scopus)
    1 Downloads (Pure)

    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 antioxidant, 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 antioxidant 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. Practical applications: In spite of advances in the treatment of esophageal cancer, currently used methods remain ineffective, therefore, an alternative or complementary therapy is required. Quercetin, as a dietary antioxidant, can affect the processes of cancer-related diseases via cell proliferation inhibitory effects, potential proapoptotic functions, and antioxidant properties. Quercetin may be an important supplement for the prevention, treatment, and management of EC, owing to its natural origin. The low cost of quercetin as supplement or dietary intake, relative to synthetic cancer drugs, is an advantage of the compound which should be considered.

    Original languageEnglish
    Article numbere13374
    JournalJournal of Food Biochemistry
    Volume44
    Issue number9
    Early online date19 Jul 2020
    DOIs
    Publication statusPublished - 1 Sep 2020

    Bibliographical note

    This is the peer reviewed version of the following article: Davoodvandi, A, Varkani, MS, Clark, C & Jafarnejad, S 2020, 'Quercetin as an Anticancer Agent: Focus on Esophageal Cancer', Journal of Food Biochemistry, vol. 44, no. 9, e13374, which has been published in final form at https://dx.doi.org/10.1111/jfbc.13374. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.

    Keywords

    • anti-oxidant
    • apoptosis
    • esophageal cancer
    • flavonoid
    • quercetin

    ASJC Scopus subject areas

    • Food Science
    • Biophysics
    • Pharmacology
    • Cell Biology

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