Marine resources and cancer therapy: from current evidence to challenges for functional foods development. (April 2022)

• Record Type: Journal Article
• Authors: de la Fuente, Beatriz; Berrada, Houda; Barba, Francisco J
• Is Part Of: Current opinion in food science. Volume 44(2022)
• Publication Date: 2022-04
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2022.01.001
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Marine resources present a great variety of compounds with anticancer properties. Some marine molecules have revealed to be effective as chemotherapeutic adjuvants. Marine compounds in combination with drugs have positive effects in cancer therapies. Marine-based functional foods are potential nutritional strategies in cancer therapy. There are now several challenges for the development of marine-based functional foods. Abstract : Cancer is currently the second cause of death worldwide. Dietary habits are one the main factors involved in certain cancer onset. While some anticancer drugs are not completely effective in killing the tumor, they lead to adverse effects in patients. For instance, a growing interest has been shown regarding new natural molecules with anticancer properties, including those of marine origin. The state-of-the-art suggest that marine bioactive compounds exhibit in vitro and in vivo anticancer activities. Their potential use as ingredients for functional foods in cancer therapy as well as the different limitations in achieving a scientifically proven functional food products for cancer patients are here reviewed.