Mayela Govea-Salas1, Ana M. Rivas-Estilla2, Juan Ascacio-Valdés1, Alejandro Zugasti-Cruz1, Raul Rodríguez-Herrera1, Ruth Belmares-Cerda1, Jesus Morlett-Chávez1
1Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
2Autonomous University of Nuevo Leon, Monterrey, Nuevo Leon, Mexico
Recently, has been observed that the incidence of cancer is significantly lower in people whose diet is mainly composed of fruits and vegetables than the people whose food consumption is mainly from animal products. This has led researchers to look for natural anticancer compounds, obtained from plants or foods, such as phytochemicals and polyphenols, considered as alternative natural treatments.1 Natural polyphenol compounds possess a wide range of pharmacological properties and their action has been the subject of interest in recent years. Gallic acid (GA) is an example of such compounds with biological and pharmacological properties and particularly exhibit protective effects against liver injury and diseases, and that has allowed the action mechanism of GA receiving much attention recently.