Ferulic acid as a promising candidate for developing selective and effective anti-cancer therapies
Rauf A. Ajaj R. Akram Z. Hafeez N. Rebezov M. Shariati M.A. Aljohani A.S.M. Imran M. Tanveer F. Hemeg H.A. Mubarak M.S.
December 2025Springer Science and Business Media B.V.
Discover Oncology
2025#16Issue 1
Purpose: Cancer, a complex and rapidly advancing disease, stands as the second leading cause of death globally. Among the most frequently diagnosed cancers are breast, colon, lung, and prostate cancers. The incidence of these cancers has been rising sharply, a trend attributed partly to the insufficient effectiveness of current therapeutic drugs. This growing challenge has intensified the search for novel anti-cancer agents derived from natural sources. Methods: This review covers the most recent literature on FA’s anti-cancer properties. It provides an in-depth analysis of ferulic acid’s impact on various cancer cell lines and the mechanisms of action. Results: Plants are a rich reservoir of bioactive compounds that offer promising alternatives to synthetic drugs. Among these compounds, alkaloids, flavonoids, stilbenes, curcuminoids, and other phenolic substances have demonstrated significant free radical scavenging activity, suggesting their potential in various therapeutic applications. Ferulic acid (FA) is a hydroxycinnamic acid and phenolic compound found in different plants, fruits, vegetables, and grains. It occurs in exceptionally high concentrations in popcorn and bamboo shoots. Conclusion: FA exhibits remarkable anti-inflammatory, antioxidant, and anti-cancer properties.
Anti-cancer potency , Anti-inflammatory , Antioxidant , Freulic acid , Phenols
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Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Anbar, 23561, Pakistan
Department of Environmental and Public Health, College of Health Sciences, Abu Dhabi University, Abu Dhabi, United Arab Emirates
Department of Pharmacology, Faculty of Pharmaceutical Sciences, Baqai Medical University, Karachi, Pakistan
Centre of Biotechnology & Microbiology, University of Peshawar, Peshawar, Pakistan
Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhin Str., Moscow, 109316, Russian Federation
Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, 42 Karl Liebknecht Str., Yekaterinburg, 620075, Russian Federation
Semey Branch of the Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238G, Almaty, 050060, Kazakhstan
Department of Medical Biosciences, College of Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
Department of Food Science and Technology, University of Narowal, Lahore, Pakistan
Department of Rehabilitation Sciences, Green International University, Lahore, Pakistan
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taibah University, Al-Madinah Al-Monawara, Saudi Arabia
Department of Chemistry, The University of Jordan, Amman, 11942, Jordan
Department of Chemistry
Department of Environmental and Public Health
Department of Pharmacology
Centre of Biotechnology & Microbiology
Department of Scientific Research
Faculty of Biotechnology and Food Engineering
Semey Branch of the Kazakh Research Institute of Processing and Food Industry
Department of Medical Biosciences
Department of Food Science and Technology
Department of Rehabilitation Sciences
Department of Clinical Laboratory Sciences
Department of Chemistry
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