領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Numerous studies have shown that curcumin, a natural compound, exerts anticancer effects by inhibiting
cancer cell proliferation and metastasis and by inducing cell cycle arrest and apoptosis. In particular,
curcumin exhibits potent inhibitory effects on breast cancer, the most prevalent type of cancer among
women worldwide. It has low maximal inhibitory concentration for breast cancer cell lines that express
the hormone receptor ER and sensitizes cell lines to anticancer drugs. Moreover, it can induce apoptosis in
cell lines independently of hormone receptor expression. In addition, curcumin inhibits the proliferation
of breast cancer stem cells (BCSC), an important factor that influences cancer recurrence. The inhibition
of BCSC proliferation suppresses metastasis and reattachment, ultimately limiting tumor formation. A
xenograft study similarly showed that curcumin exerts tumor-suppression effects on cancer cells and
cancer stem cells. Therefore, curcumin is a potential anticancer compound, and its concurrent application
with other anticancer drugs appears promising.
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