The preventive and inhibitory effects of red raspberries on cancer
Zexiu Qi, Bei Yang, Francesca Giampieri, Danila Cianciosi, José M. Álvarez-Suárez, María Zabaleta, José L. Quiles, Tamara Y. Forbes‐Hernández, Di Zhang, Weibin Bai, Lingmin Tian, Bruno Mezzetti, Maurizio Battino, Yasmany Armas Díaz
Abstract
Red raspberries are gaining attention more and more for their nutritional and bioactive components, with potential health effects such as antitumor properties. This review aims to describe the antioxidant activities of red raspberries, emphasizing the role of anthocyanins and ellagitannins as primary contributors among red raspberry polyphenols; it also outlined the connection between red raspberries and their role in inhibiting cancer cell growth by regulating oxidative stress. Numerous studies suggest that red raspberries are able to block cancer cell progression by inhibiting proliferation, migration, and autophagy, as well as regulating the cell cycle, angiogenesis, and DNA damage repair. This review sheds light to the growing evidence supporting antioxidants as a crucial link between fruit consumption and cancer prevention.