Regulatory Effects of Coffee/Chlorogenic Acid and Tea/Epigallocatechin-3-O-Gallate on microRNA in Association with Their Anticancer Activity

TL;DR

This paper reviews how compounds in coffee and tea, like chlorogenic acid and EGCG, may help prevent cancer by regulating microRNA and reducing harmful molecules in the body.

Contribution

The paper provides updated insights into the anticancer mechanisms of chlorogenic acid and EGCG through ROS-dependent pathways and microRNA regulation.

Findings

Chlorogenic acid and EGCG reduce reactive oxygen species and NF-κB while increasing AMPK activity.

These compounds regulate cancer-related microRNAs, contributing to their anticancer effects.

The review highlights how these food-derived compounds influence epigenetic modifications linked to cancer prevention.

Abstract

Epidemiological studies have provided evidence to show that the consumption of coffee and green tea has beneficial effects against cancer. Chlorogenic acid (CGA) in coffee and epigallocatechin-3-O-gallate (EGCG) in tea are involved in these effects. Research also suggests that the anticancer effects of coffee and tea may vary depending on the type of cancer, although the reasons for this remain unclear. As bioactive food factors, CGA and EGCG can contribute to epigenetic modification to exert their anticancer activity. One of the anticancer mechanisms is the one associated with reactive oxygen species (ROS). CGA and EGCG possess activities that initiate anticancer pathways by down-regulating ROS and NF-κB, and up-regulating AMPK. CGA and EGCG can regulate non-coding RNAs, including cancer-associated microRNAs. This review provides updated information on how CGA and EGCG exhibit anticancer activity via ROS-dependent anticancer pathways by regulating microRNA expression.

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