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<p>Essential oils are emerging as promising candidates in cancer therapeutics due to their various biological properties. This study investigates the anti-cancer effects of edible essential oils—Bergamot, Rose-geranium, Ginger, Turmeric, Myrrh, and Frankincense—on colorectal cancer cell lines, focusing on their impact on cell viability, molecular pathways, and anti-oxidant potential. Cell viability assays demonstrated dose-dependent inhibition of cancer cell growth, with rose-geranium essential oil showing the lowest IC50 values among those tested (0.37 µL/mL in HCT116 cells, 0.54 µL/mL in LoVo cells and 0.39 µL/mL in SW480 cells). Anti-oxidant activity showed that Ginger and Myrrh essential oils had the lowest EC50 values and highest Vitamin C Equivalent Antioxidant Capacity. Protein expression analysis revealed a significant decrease in oncogenic EpCAM protein and an increase in tumor suppressor proteins (p53 and NAG-1), with the most pronounced effects observed for rose-geranium oils. Geraniol, a primary component of rose-geranium essential oil, was further examined for its anti-cancer properties. Geraniol inhibited cell viability and spheroid formation in a dose-dependent manner, with significant effects on molecular markers such as NAG-1 and EpCAM expression. Antioxidant assays revealed that geraniol exhibited activity comparable to vitamin C. Furthermore, geraniol effectively enhanced NRF2-mediated antioxidant pathways, demonstrating comparable efficacy to the established NRF2 activator, quercetin. The transcript expression and promoter analyses demonstrated that geraniol regulates <i>NAG-1</i> transcription. Finally, the in silico analysis indicates that geraniol’s anti-cancer effects may be mediated by the modulation of transcription factors involved in <i>NAG-1</i> transcriptional regulation. These findings highlight the potential of edible essential oils, particularly rose-geranium and its active component geraniol, as promising therapeutic agents for colorectal cancer.</p>

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Anti-cancer activity of rose-geranium essential oil and its bioactive compound geraniol in colorectal cancer cells

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月21日

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  • Hayeun Kim,
  • Shiying Li,
  • Sunita Nilkhet,
  • Seung Joon Baek

摘要

Essential oils are emerging as promising candidates in cancer therapeutics due to their various biological properties. This study investigates the anti-cancer effects of edible essential oils—Bergamot, Rose-geranium, Ginger, Turmeric, Myrrh, and Frankincense—on colorectal cancer cell lines, focusing on their impact on cell viability, molecular pathways, and anti-oxidant potential. Cell viability assays demonstrated dose-dependent inhibition of cancer cell growth, with rose-geranium essential oil showing the lowest IC50 values among those tested (0.37 µL/mL in HCT116 cells, 0.54 µL/mL in LoVo cells and 0.39 µL/mL in SW480 cells). Anti-oxidant activity showed that Ginger and Myrrh essential oils had the lowest EC50 values and highest Vitamin C Equivalent Antioxidant Capacity. Protein expression analysis revealed a significant decrease in oncogenic EpCAM protein and an increase in tumor suppressor proteins (p53 and NAG-1), with the most pronounced effects observed for rose-geranium oils. Geraniol, a primary component of rose-geranium essential oil, was further examined for its anti-cancer properties. Geraniol inhibited cell viability and spheroid formation in a dose-dependent manner, with significant effects on molecular markers such as NAG-1 and EpCAM expression. Antioxidant assays revealed that geraniol exhibited activity comparable to vitamin C. Furthermore, geraniol effectively enhanced NRF2-mediated antioxidant pathways, demonstrating comparable efficacy to the established NRF2 activator, quercetin. The transcript expression and promoter analyses demonstrated that geraniol regulates NAG-1 transcription. Finally, the in silico analysis indicates that geraniol’s anti-cancer effects may be mediated by the modulation of transcription factors involved in NAG-1 transcriptional regulation. These findings highlight the potential of edible essential oils, particularly rose-geranium and its active component geraniol, as promising therapeutic agents for colorectal cancer.