6533b821fe1ef96bd127c4d1

RESEARCH PRODUCT

Wine Consumption and Oral Cavity Cancer: Friend or Foe, Two Faces of Janus

Paula SilvaNorbert LatruffeGiovanni De Gaetano

subject

Antioxidantmedicine.medical_treatmentAnti-Inflammatory AgentsPharmaceutical ScienceReviewresveratrolResveratrolOral cavityAntioxidantsAnalytical Chemistrychemistry.chemical_compound0302 clinical medicineRisk FactorsDrug DiscoveryFood science0303 health sciencesfood and beveragesLipidsReactive Nitrogen SpeciesChemistry (miscellaneous)030220 oncology & carcinogenesisMolecular MedicineMouth NeoplasmscarcinogenesisAlcohol Drinkinglcsh:QD241-44103 medical and health scienceslcsh:Organic chemistrymedicineAnimalsHumanswinePhysical and Theoretical Chemistry030304 developmental biologyConsumption (economics)Winebusiness.industryOrganic Chemistryoral cavity cancerAcetaldehydePolyphenolsCancerDNAmedicine.diseasechemistryEthanol contentethanolReactive Oxygen SpeciesbusinessMutagensacetaldehyde

description

The health benefits of moderate wine consumption have been extensively studied during the last few decades. Some studies have demonstrated protective associations between moderate drinking and several diseases including oral cavity cancer (OCC). However, due to the various adverse effects related to ethanol content, the recommendation of moderate wine consumption has been controversial. The polyphenolic components of wine contribute to its beneficial effects with different biological pathways, including antioxidant, lipid regulating and anti-inflammatory effects. On the other hand, in the oral cavity, ethanol is oxidized to form acetaldehyde, a metabolite with genotoxic properties. This review is a critical compilation of both the beneficial and the detrimental effects of wine consumption on OCC.

yearjournalcountryeditionlanguage
2020-05-01Molecules
https://doi.org/10.3390/molecules25112569