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Current Opinion in Food Science
Volume 44, 2022, 100805

Marine resources and cancer therapy: from current evidence to challenges for functional foods development?

Beatriz de la Fuente, Houda Berrada, Francisco J Barba

Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, Burjassot, València, 46100, Spain.

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.

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