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Review

The Impact of Herbal Infusion Consumption on Oxidative Stress and Cancer: The Good, the Bad, the Misunderstood

1
Department of Clinical Pharmacy and Therapeutic, Applied Science Private University, Amman 11931-166, Jordan
2
Department of Health Sciences, College of Natural and Health Sciences, Zayed University, Abu Dhabi 144534, UAE
3
Department of Genetic Engineering, College of Biotechnology, Al-Qasim Green University, Babylon 00964, Iraq
*
Author to whom correspondence should be addressed.
Academic Editor: Maria Atanassova
Molecules 2020, 25(18), 4207; https://doi.org/10.3390/molecules25184207
Received: 12 August 2020 / Revised: 8 September 2020 / Accepted: 10 September 2020 / Published: 14 September 2020
The release of reactive oxygen species (ROS) and oxidative stress is associated with the development of many ailments, including cardiovascular diseases, diabetes and cancer. The causal link between oxidative stress and cancer is well established and antioxidants are suggested as a protective mechanism against cancer development. Recently, an increase in the consumption of antioxidant supplements was observed globally. The main sources of these antioxidants include fruits, vegetables, and beverage. Herbal infusions are highly popular beverages consumed daily for different reasons. Studies showed the potent antioxidant effects of plants used in the preparation of some herbal infusions. Such herbal infusions represent an important source of antioxidants and can be used as a dietary protection against cancer. However, uncontrolled consumption of herbal infusions may cause toxicity and reduced antioxidant activity. In this review, eleven widely consumed herbal infusions were evaluated for their antioxidant capacities, anticancer potential and possible toxicity. These herbal infusions are highly popular and consumed as daily drinks in different countries. Studies discussed in this review will provide a solid ground for researchers to have better understanding of the use of herbal infusions to reduce oxidative stress and as protective supplements against cancer development. View Full-Text
Keywords: antioxidant; natural products; anti-tumor; dietary agents antioxidant; natural products; anti-tumor; dietary agents
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MDPI and ACS Style

Talib, W.H.; AL-ataby, I.A.; Mahmod, A.I.; Jawarneh, S.; Al Kury, L.T.; AL-Yasari, I.H. The Impact of Herbal Infusion Consumption on Oxidative Stress and Cancer: The Good, the Bad, the Misunderstood. Molecules 2020, 25, 4207. https://doi.org/10.3390/molecules25184207

AMA Style

Talib WH, AL-ataby IA, Mahmod AI, Jawarneh S, Al Kury LT, AL-Yasari IH. The Impact of Herbal Infusion Consumption on Oxidative Stress and Cancer: The Good, the Bad, the Misunderstood. Molecules. 2020; 25(18):4207. https://doi.org/10.3390/molecules25184207

Chicago/Turabian Style

Talib, Wamidh H., Israa A. AL-ataby, Asma I. Mahmod, Sajidah Jawarneh, Lina T. Al Kury, and Intisar H. AL-Yasari. 2020. "The Impact of Herbal Infusion Consumption on Oxidative Stress and Cancer: The Good, the Bad, the Misunderstood" Molecules 25, no. 18: 4207. https://doi.org/10.3390/molecules25184207

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