Effect of Capsaicin and Gingerol and its Combination in Colorectal Cancer

Abstract

Colorectal cancer remains to be one of the top three most common malignancies in the world based on incidence and mortality. Although the incidence has significantly declined in decades, striking disparities of several risk factors have opened new opportunities for the treatment research to be explored further. By improving the availability for other option aside chemotherapy, natural compounds have been considered to be observed. Dietary habit and eating pattern of fruit intake accounts for sufficient chance in reducing the developmental potency of colon cancer. This systematic review will assess evidence investigating the anticancer potential of capsaicin and gingerol along with its combination on colorectal cancer. A systematic search of PubMed, Google Scholar, and Mendeley was performed independently by a single reviewer using Covidence management with predefined criteria. A total of 117 studies met the selection criteria and were considered for review. The data collected shows that capsaicin and gingerol along with its combination have competitive traits in TRPV1 and EGFR and may suggest several anticancer properties as its potential for colorectal cancer.