Anticancer potential of dietary fiber for colorectal carcinoma: a narrative review

Muhammad Barkaat Hussain, Abdullah Faisal Albukhari, Misbahuddin Rafeeq, Muhammad Imran, Ali Hassan Albagholi and Mohammed Abdulsalam Assedoodi

Annals of Medicine, 2025, 57
DOI: 10.1080/07853890.2025.2583756

Highlights on the Role of Galectin-3 in Colorectal Cancer and the Preventive/Therapeutic Potential of Food-Derived Inhibitors

Anna Aureli, Manuela Del Cornò, Beatrice Marziani, Sandra Gessani and Lucia Conti

Cancers, 2022, 15, 52
DOI: 10.3390/cancers15010052

The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

Mohammad Amin Wan Chik, Rizana Yusof, Muhammad Hakimin Shafie and Roziana Mohamed Hanaphi

Food Measure, 2024, 18, 6101
DOI: 10.1007/s11694-024-02632-5

The extraction optimization, characterization, and adjuvant therapeutic effects on colorectal cancer of a pectin polysaccharide (CBP-4a) obtained from Cibotium barometz

Menghua Wang, Zhe Wang, Naishuo Liu, Yujie Du, Yexue Ma and Shuqi Wang

International Journal of Biological Macromolecules, 2025, 330, 148197
DOI: 10.1016/j.ijbiomac.2025.148197

Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry

Shubhangi Sharma, Khalid Mehmood Wani, Shaik Mahammad Mujahid, Laksmi S. Jayan and Sneha Soundara Rajan

Journal of Future Foods, 2026, 6, 205
DOI: 10.1016/j.jfutfo.2024.04.009

Biological Properties and Biomedical Applications of Pectin and Pectin-Based Composites: A Review

Naznin Sultana

Molecules, 2023, 28, 7974
DOI: 10.3390/molecules28247974

Pectin based gels and their advanced application in food: From hydrogel to emulsion gel

Shuixian Huang, Yanbing Zhang, Qin Chen, Yitong Liu, Lin Lu, Muhammad Muntaqeem Arain, Zhaohui Li, Siyi Pan and Fengxia Liu

Food Hydrocolloids, 2025, 160, 110841
DOI: 10.1016/j.foodhyd.2024.110841

The Role and Potential Mechanism of Pectin and Pectin Oligosaccharides in Treating Intestinal Inflammation by Regulating Gut Microbiota

Qingfeng Zhang, Xiaoyu Wu, Jingyi Wang, Jiahao Miao, Cunyin Li, Shangyong Li, Ningning He and Jingyi Song

Probiotics & Antimicro. Prot., 2025
DOI: 10.1007/s12602-025-10839-1

Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure

Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, Caroline Giacomelli Soares, Débora Preceliano de Oliveira, Paul de Vos and João Paulo Fabi

Plants, 2023, 12, 2750
DOI: 10.3390/plants12142750

Therapeutic benefits of Carica papaya: A review on its pharmacological activities and characterization of papain

Benjamin Ayodipupo Babalola, Amos Ifeolu Akinwande, Adebisi A. Otunba, Gboyega Ebenezer Adebami, Oluwabukunmi Babalola and Chekwube Nwufo

Arabian Journal of Chemistry, 2024, 17, 105369
DOI: 10.1016/j.arabjc.2023.105369

Therapy of Walker Carcinosarcoma with Pectin and Cyclophosphane

NY Alimzhanov, ISh Chakeev, BN Lepshin, IO Kudaibergenova, BA Shaimurzayeva, LV Serikova and Sh Jorobekova

J Radiol Oncol, 2023, 7, 066
DOI: 10.29328/journal.jro.1001056

Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons

Janaina L.S. Donadio, Samira Bernardino Ramos do Prado, Caroline Giacomelli Soares, Rodrigo Invernort Tamarossi, Renato Heidor, Fernando Salvador Moreno and João Paulo Fabi

Carbohydrate Polymers, 2024, 331, 121878
DOI: 10.1016/j.carbpol.2024.121878

Exploring the Potential of Medicinal Mushroom β-Glucans as a Natural Frontier in Prostate Cancer Treatment

Rashmi Trivedi and Tarun Kumar Upadhyay

Int J Med Mushrooms, 2025, 27, 1
DOI: 10.1615/IntJMedMushrooms.2024056585

Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects

Raissa Sansoni do Nascimento, Lucas de Freitas Pedrosa, Debora Preceliano de Oliveira, Gustavo R.C. Santos, Paulo Antônio de Souza Mourão and João Paulo Fabi

Food Hydrocolloids, 2026, 174, 112367
DOI: 10.1016/j.foodhyd.2025.112367