Oral Squamous Cell Carcinoma Clinical Trial
Official title:
Assessment of Anti-cancerous Effect of Green, Roasted and Decaffeinated Coffee on Oral Squamous Cell Carcinoma Cell Line
Oral cancer is the sixth most common cancer worldwide. Over 90% of all identified oral cavity
cancers are invasive oral squamous cell carcinomas (OSCCs). Primary treatments of OSCC are
surgery, radiation therapy, and chemotherapy. However, anticancer therapies (drugs,
irradiation) have undesirable side effects as they may induce mutations or irreversible DNA
damage killing healthy cells.
One of the most frequently used alternative therapies is herbal medicine that act as anti-ROS
agents preventing DNA damage has been used alongside conventional treatment regimens. One of
the agents that receives particular strong interest is coffee. Coffee is considered as a
major source of dietary antioxidants; some are present in the green bean, whereas others are
generated during roasting. Coffee roasting, the process of the heating of green coffee beans
transforming them into black coffee beans, transforms the chemical and biological properties
of coffee beans.
Regarding oral cancer, some studies reported an association of high coffee consumption to an
augmented risk of oral cancer while others showed a clear inverse association with the risk
of oral cancer. Recently, there have been reports of a protective effect of coffee
consumption on oral cancer from two recent meta-analysis. To our knowledge, only two studies
were done to assess the effect of coffee ingredients (cafestol and kahweol) on oral squamous
cell carcinoma cell lines.
Due to these controversial findings concerning the effect of roasted coffee and absence of
data on unprocessed (green coffee), our study aims to investigate the effect of different
coffee beverage as regard apoptosis and proliferation carried out in OSCC cell lines.
Oral cancer is the sixth most common cancer in males and the twelfth most common in females.
Approximately, 94% of all oral malignancies are squamous cell carcinoma. Over the past few
decades, researchers have explored alternate therapies and remedies to prevent its
progression but have yielded to low success rates. Targeted therapy of oral cancer is
promising following identification of anticancer biomolecules. Naturally available extracts
have been desired after in this regard as an adjunctive therapeutic modality.
Current research in the head and neck cancer mainly focuses to understand the molecular
mechanisms of oral cancer development and progression to target the biomarkers and facilitate
the development of new treatment strategies. Studies with cell lines can serve as an initial
screen for agents that might regulate drug resistance and to establish whether the
differences exist in the different drug-resistant sublines.
Phytochemicals and extracts derived from medicinal plants have been noted as promising
cancer-preventive agents against several cancers because of their low toxicity and the
accumulating data supporting their beneficial health effects. Coffee, after water, is the
leading beverage in the world which highlights the importance of knowledge of its possible
influence on human health. Coffee beverages contain a variety of antioxidant and antimutagen
agents including phenolic derivatives such as chlorogenic acid and polyphenol caffeic acid
and diterpenes such as cafestol and kahweol. Some studies have suggested that these
constituents could provide some genotoxicity protection thus classifying coffee as
anti-cancer agent. However, future work in the mechanism is needed because coffee has many
components, and effects may depend on multiple factors such as the type of coffee bean,
caffeinated compared with decaffeinated coffee, roasting, and brewing methods.
Several studies have tried to analyze the contribution of coffee consumption on the risk of
different cancer types. The effect of coffee on cancer risk is controversial because both
inhibiting and promoting effects have been suggested. The antioxidative effect of chlorogenic
acid and the inhibitory effect of DNA methylation are considered to contribute to coffee's
protective effect.
A protective effect of coffee has been observed in humans for a variety of cancers. The most
recent studies have reported that coffee is inversely associated with oral cancer/pharyngeal
cancer, basal cell carcinoma and endometrial cancer type I. Coffee drinking has been also
inversely related to colorectal cancer and liver cancer. However, the caffeine in coffee is
known to modify the apoptotic response and disturb cell checkpoint integrity.
The type of coffee has a significant impact on their antioxidant potential. Thermal treatment
of coffee beans (roasting process) also affects the level of antioxidant potential. Roasting
process transforms the chemical and biological properties of coffee beans and increases its
antioxidant activity. Roasted coffee beans exhibited higher antioxidant capacity than green
coffee beans, and intensified coffee roasting resulted in a decrease of its antioxidant
potential.
To our knowledge, only one study which reported the effect of different types of coffee
beverage (caffeinated, decaffeinated and coffee) on oral cancer risk. Besides, the evidence
of the effect of green coffee and decaffeinated coffee on OSCC was very scarce. The exact
biological mechanism of potentially healthy role of coffee in head and neck cancer is still
not available.
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