Nutraceuticals as new treatment approaches for oral cancer: II. Green tea extracts and resveratrol

Ayelet Zlotogorski, Aliza Dayan, Dan Dayan*, Gavriel Chaushu, Tuula Salo, Marilena Vered

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review


Nutraceuticals with anti-neoplastic potential are suitable candidates for extending the range of therapeutic options for several types of cancers. One of these malignancies is oral cancer of the squamous cell carcinoma type, for which current treatment approaches have not succeeded in improving long-term clinical outcome. We recently reviewed the beneficial effects of curcumin for the treatment of oral cancer. In the current review, we focused on the beneficial effects of other two nutraceuticals, green tea extracts [especially (-)-epigallocatechin-3-gallate (EGCG)] and resveratrol, in the treatment of oral cancer. In vivo and in vitro studies as well as clinical trials were reviewed, focusing on the beneficial effect of each of these plant-derived dietary agents, either alone or in combination with various pharmacological agents. We also presented the anti-cancer effects against cancer cells and against components of the tumor microenvironment. It emerged that the poor bioavailability of these nutraceuticals poses an obstacle to their exerting adequate anti-cancer potential. Ground-breaking studies employing new nanotechnology-based therapeutic approaches were presented.

Original languageEnglish
Pages (from-to)502-506
Number of pages5
JournalOral Oncology
Issue number6
StatePublished - 2013


  • Anti-cancer activity
  • Bioavailability
  • Green tea extracts
  • Nanotechnology
  • Nutraceuticals
  • Oral cancer
  • Resveratrol


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