Probiotics in colorectal cancer prevention and therapy: mechanisms, benefits, and challenges
Morsli D.S. Tbahriti H.F. Rahli F. Mahammi F.Z. Nagdalian A. Hemeg H.A. Imran M. Rauf A. Shariati M.A.
December 2025Springer Science and Business Media B.V.
Discover Oncology
2025#16Issue 1
Colorectal cancer (CRC) is the third most diagnosed cancer and the second leading cause of morbidity worldwide. In Algeria, it ranks second in mortality-related deaths. Poor lifestyle, characterized by a low-fiber diet, insufficient physical activity, tobacco use, and alcohol consumption, is strongly associated with an increased risk of developing this disease. Probiotics have demonstrated anti-inflammatory and antitumor effects in preclinical and clinical studies. The World Health Organization (WHO) and European Food Safety Authority (EFSA) have recognized their safety and effectiveness, classifying them as Generally Recognized as Safe (GRAS) and Qualified Presumption of Safety (QPS), respectively. Probiotics exhibit immunomodulatory effects and maintain the equilibrium of the gut microbiota. However, the evidence for their clinical efficacy is inadequate, and additional research is requisite to establish them as therapeutic agents rather than simply as dietary supplements. Although probiotics are, in most cases, safe, high-risk patients should exercise caution due to the potential risk of infection. This review examines the current knowledge on probiotic strains, their therapeutic potential for colorectal cancer, limitations, and areas where further research is imperative to improve their efficacy.
Colorectal cancer , Efficacy , Inflammation , Microbiome , Probiotics , Safety
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Higher School of Biological Sciences of Oran, Oran, Algeria
Laboratory of Clinical Nutrition and Metabolism, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1, Oran, Algeria
Laboratory of Microbiology Applied, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1, Oran, Algeria
Laboratory of Molecular and Cellular Genetics, Department of Applied Molecular Genetics, Faculty of Natural and Life Sciences, University of Science and Technology of Oran Mohamed Boudiaf, Oran, Algeria
Laboratory of Food and Industrial Biotechnology, North Caucasus Federal University, Pushkina Street 1, Stavropol, 355009, Russian Federation
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taibah University, Al-Madinah Al-Monawara, Saudi Arabia
Chemistry Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
Department of Chemistry, University of Swabi, KP, Swabi, Pakistan
Scientific Department, Semey Branch of the Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238G, Almaty, 050060, Kazakhstan
Higher School of Biological Sciences of Oran
Laboratory of Clinical Nutrition and Metabolism
Laboratory of Microbiology Applied
Laboratory of Molecular and Cellular Genetics
Laboratory of Food and Industrial Biotechnology
Department of Clinical Laboratory Sciences
Chemistry Department
Department of Chemistry
Scientific Department
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