The anticancer activity of quercetin, luteolin, myricetin, and kaempferol in the development of hepatocellular carcinoma: a narrative review
Abstract
Hepatocellular carcinoma (HCC) ranks as the third leading cause of cancer-related deaths worldwide. It presents a significant and rising global health challenge due to its complex development, high mortality rate, and poor prognosis. The primary treatment methods include chemotherapy, radiotherapy, and surgery, yet each is associated with severe side effects. While combination therapies can enhance outcomes, they also tend to amplify the adverse effects. For this reason, the prevention of HCC has a major impact on world health. Current knowledge indicates that a healthy lifestyle combined with a healthy diet is an excellent preventive strategy. In this respect, the Mediterranean diet represents a valid preventive strategy widely recognized by the scientific community. Its effectiveness is proven by the presence of several polyphenols in its main foods, including quercetin, luteolin, myricetin, and kaempferol. These polyphenols are present in different functional foods and show anticancer activity. This narrative review aims to assess the anti-HCC activity of these polyphenols that characterize the Mediterranean diet.
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