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John L. Dart Library
9 a.m. – 7 p.m.
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West Ashley Library
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Wando Mount Pleasant Library
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Village Library
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An update on the potential mechanism of gallic acid as an antibacterial and anticancer agent.
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- Author(s): Keyvani‐Ghamsari, Saeedeh1 (AUTHOR) ; Rahimi, Maryam1 (AUTHOR); Khorsandi, Khatereh2 (AUTHOR)
- Source:
Food Science & Nutrition. Oct2023, Vol. 11 Issue 10, p5856-5872. 17p.- Subject Terms:
- Source:
- Additional Information
- Abstract: Drug resistance to antibacterial and anticancer drugs is one of the most important global problems in the treatment field that is constantly expanding and hinders the recovery and survival of patients. Therefore, it is necessary to identify compounds that have antibacterial and anticancer properties or increase the effectiveness of existing drugs. One of these approaches is using natural compounds that have few side effects and are effective. Gallic acid (GA) has been identified as one of the most important plant polyphenols that health‐promoting effects in various aspects such as bacterial and viral infections, cancer, inflammatory, neuropsychological, gastrointestinal, and metabolic disease. Various studies have shown that GA inhibits bacterial growth by altering membrane structure, and bacterial metabolism, and inhibits biofilm formation. Also, GA inhibits cancer cell growth by targeting different signaling pathways in apoptosis, increasing reactive oxygen species (ROS) production, targeting the cell cycle, and inhibiting oncogenes and matrix metalloproteinases (MMPs) expression. Due to the powerful function of GA against bacteria and cancer cells. In this review, we describe the latest findings in the field of the sources and chemical properties of GA, its pharmacological properties and bioavailability, the antibacterial and anticancer activities of GA, and its derivatives alone, in combination with other drugs and in the form of nanoformulation. This review can be a comprehensive perspective for scientists to use medicinal compounds containing GA in future research and expand its clinical applications. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Abstract:
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