Potential Therapeutic Implications of Caffeic Acid in Cancer Signaling: Past, Present, and Future.

Manzar Alam,Visweswara Rao Pasupuleti,Md Meraj Ansari,Kayenat Sheikh,Anish Khan,Ghulam Md Ashraf,Md Imtaiyaz Hassan,Sabeeha Ali,Mohd Adnan

doi:10.3389/fphar.2022.845871

Abstract

Caffeic acid (CA) has been present in many herbs, vegetables, and fruits. CA is a bioactive compound and exhibits various health advantages that are linked with its anti-oxidant functions and implicated in the therapy and prevention of disease progression of inflammatory diseases and cancer. The anti-tumor action of CA is attributed to its pro-oxidant and anti-oxidant properties. CA’s mechanism of action involves preventing reactive oxygen species formation, diminishing the angiogenesis of cancer cells, enhancing the tumor cells’ DNA oxidation, and repressing MMP-2 and MMP-9. CA and its derivatives have been reported to exhibit anti-carcinogenic properties against many cancer types. CA has indicated low intestinal absorption, low oral bioavailability in rats, and pitiable permeability across Caco-2 cells. In the present review, we have illustrated CA’s therapeutic potential, pharmacokinetics, and characteristics. The pharmacological effects of CA, the emphasis on in vitro and in vivo studies, and the existing challenges and prospects of CA for cancer treatment and prevention are discussed in this review.

Highlights

Caffeic acid (CA) is a phenolic derivative generally found in green tea, red wine, fruits, vegetables, and coffee (Chen et al, 2019; Meinhart et al, 2019; Zhang et al, 2019)
The repressive result of CA on matrix metalloproteinases (MMP)-2 and MMP-9 is connected with the obstruction of nuclear factor kappa B (NF-κB) activation, as identified in liver tumor cells stimulated via Phorbol 12-myristate 13acetate (PMA), leading to a reduction in cancer invasiveness and growth (Chung et al, 2004; Lee et al, 2008; Alam et al, 2017) (Figure 1B)
The analysis discovered that CA (10–50 mg/kg) noticeably decreased the escape latency, reassured hippocampal neuron injury, and enhanced the neuronal count compared to that in untreated rats

Summary

Introduction

Caffeic acid (CA) is a phenolic derivative generally found in green tea, red wine, fruits, vegetables, and coffee (Chen et al, 2019; Meinhart et al, 2019; Zhang et al, 2019). Chemical features connected with CA molecules permit the removal of free radicals, inhibiting the creation of ROS and the initiation of DNA oxidation of tumor cells (Silva et al, 2014; Sidoryk et al, 2018).

Results

Conclusion