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Review
. 2024 Feb 6;13(2):207.
doi: 10.3390/antiox13020207.

Molecular Mechanism of Natural Food Antioxidants to Regulate ROS in Treating Cancer: A Review

Muchtaridi Muchtaridi  1   2 , Farhah Az-Zahra  1 , Hendris Wongso  2   3 , Luthfi Utami Setyawati  1   2 , Dhania Novitasari  1 , Emmy Hainida Khairul Ikram  4
Affiliations
Review

Molecular Mechanism of Natural Food Antioxidants to Regulate ROS in Treating Cancer: A Review

Muchtaridi Muchtaridi et al. Antioxidants (Basel). .

Abstract

Cancer is the second-highest mortality rate disease worldwide, and it has been estimated that cancer will increase by up to 20 million cases yearly by 2030. There are various options of treatment for cancer, including surgery, radiotherapy, and chemotherapy. All of these options have damaging adverse effects that can reduce the patient's quality of life. Cancer itself arises from a series of mutations in normal cells that generate the ability to divide uncontrollably. This cell mutation can happen as a result of DNA damage induced by the high concentration of ROS in normal cells. High levels of reactive oxygen species (ROS) can cause oxidative stress, which can initiate cancer cell proliferation. On the other hand, the cytotoxic effect from elevated ROS levels can be utilized as anticancer therapy. Some bioactive compounds from natural foods such as fruit, vegetables, herbs, honey, and many more have been identified as a promising source of natural antioxidants that can prevent oxidative stress by regulating the level of ROS in the body. In this review, we have highlighted and discussed the benefits of various natural antioxidant compounds from natural foods that can regulate reactive oxygen species through various pathways.

Keywords: cancer; molecular mechanism; natural food antioxidants; oxidative stress; reactive oxygen species (ROS).

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Literature search flow chart for search strategy and reasons for exclusion. ROS, reactive oxygen species.
Figure 2
Figure 2
Role of antioxidant in natural food for cancer therapy is concentration-dependent. It is either enhancing or reducing ROS levels to achieve the opposing effects that both use for treating cancer.
Figure 3
Figure 3
Mechanism of natural antioxidant compounds in ROS production.
See this image and copyright information in PMC

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