New Insights Into the Anticancer Effects of p-Coumaric Acid: Focus on Colorectal Cancer

Colorectal cancer is considered the second most deadly cancer in the world. Studies have indicated that diet can prevent the risk of developing colorectal cancer. Recently, there has been an increasing interest in polyphenols due to their plausible effect on cancer prevention and treatment. p-Coumaric acid (p-CouA), a phenolic compound, is a cinnamic acid derivative found in several fruits, vegetables, and herbs. A growing body of evidence suggests that p-CouA may be an effective agent for preventing and managing colorectal cancer. In this current review, we briefly highlight the bioavailability of p-CouA. We also provide an up-to-date overview of molecular mechanisms underlying its anticancer effects, focusing on anti-inflammatory and antioxidant potentials, apoptosis induction, and cell cycle blockade. Finally, we discuss the impact of p-CouA on clonogenicity and multidrug resistance of colorectal cancer cells.

Automated summary

Colorectal cancer is the second most deadly cancer in the world, and diet plays a significant role in its prevention. Polyphenols, especially p-Coumaric acid, have been gaining attention for their potential anticancer effects. This review provides an overview of p-Coumaric acid's bioavailability and its mechanisms of action against colorectal cancer, including anti-inflammatory and antioxidant properties, induction of apoptosis, cell cycle blockade, and impact on clonogenicity and multidrug resistance.