eISSN: 1897-4309
ISSN: 1428-2526
Contemporary Oncology/Współczesna Onkologia
Current issue Archive Manuscripts accepted About the journal Supplements Addendum Special Issues Editorial board Reviewers Abstracting and indexing Subscription Contact Instructions for authors Publication charge Ethical standards and procedures
Editorial System
Submit your Manuscript
SCImago Journal & Country Rank
1/2024
vol. 28
 
Share:
Share:
abstract:
Original paper

The impact of altering the concentration of coffee constituents on their anticancer effect on oral squamous cell carcinoma cell line – in vitro study

Asmaa Emad El-Din Mohammed Rashad
1
,
Mostafa Abdelwanis Mohamed Abdelaziz
2
,
Manar Abdulwaniss Mohammed Abdulaziz
1

  1. Faculty of Dentistry, Cairo University, Cairo, Egypt
  2. College of Wooster, Wooster, OH, USA
Contemp Oncol (Pozn) 2024; 28 (1): 63–70
Online publish date: 2024/05/03
View full text Get citation
 
PlumX metrics:
Introduction:
Oral squamous cell carcinoma (OSCC) is one of the most common malignancies of the head and neck, which attracts much attention because of its increasing incidence and poor outcome. Coffee is one of the most popular beverages that are globally consumed. It consists of several phytochemical constituents, such as polyphenols, caffeine, and chlorogenic acid (CGA). Those constituents account for the potential effects on several diseases, including cancer. It has been reported that coffee exerts significant cytotoxicity against OSCC via inhibition of epidermal growth factor receptor tyrosine kinase (EGFR-TK) and up-regulation of apoptotic proteins, such as caspase-3 and caspase-9. The current study aims to measure the concentration of caffeine and CGA in 3 different types of coffee extracts, unroasted green coffee (GC), medium-roasted coffee (MRC), and decaffeinated coffee.

Material and methods:
The cytotoxic effect against OSCC-25 cell lines was evaluated and correlated with the concentration of constituents in each extract. The mechanisms of cytotoxicity were also studied by assessing the effect of each extract on caspase-3 and caspase-9 levels, in addition to the inhibitory effect on EGFR-TK.

Results:
It was found that the caffeine concentration was higher in MRC than in GC because of the roasting process. However, the concentration of caspase-3 and -9 and the inhibitory effect on EGFR-TK were much higher in GC than MRC-treated cells because of the higher concentration of CGA.

Conclusions:
Decaffeinated coffee exerts lower cytotoxic effects because it was totally deprived of caffeine and CGA during the decaffeination process.

keywords:

coffee beans, green coffee, roasted coffee, decaffeinated coffee and oral cancer

Quick links
© 2024 Termedia Sp. z o.o.
Developed by Bentus.