Inhibition of
cancer can occur via apoptosis, a genetically directed process of cell self-destruction that involves numerous
biomarkers and signaling pathways. Glycoalkaloids are
nitrogen-containing secondary plant metabolites found in numerous Solanaceous plants including eggplants, potatoes, and tomatoes. Exposure of
cancer cells to glycoalkaloids produced by eggplants (α-
solamargine and α-
solasonine), potatoes (α-chaconine and α-
solanine), and tomatoes (α-
tomatine) or their hydrolysis products (mono-, di-, and
trisaccharide derivatives and the aglycones
solasodine,
solanidine, and
tomatidine) inhibits the growth of the cells in culture (in vitro) as well as
tumor growth in vivo. This overview comprehensively surveys and consolidates worldwide efforts to define the following aspects of these natural compounds: (a) their prevalence in the three foods; (b) their chemistry and structure-activity relationships; (c) the reported factors (
biomarkers, signaling pathways) associated with apoptosis of bone, breast, cervical, colon, gastric,
glioblastoma,
leukemia, liver, lung,
lymphoma,
melanoma, pancreas, prostate, and
squamous cell carcinoma cell lines in vitro and the in vivo inhibition of
tumor formation and growth in fish and mice and in human
skin cancers; and (d) future research needs. The described results may make it possible to better relate the structures of the active compounds to their health-promoting function, individually, in combination, and in food, and allow the consumer to select glycoalkaloid-containing food with the optimal content of nontoxic beneficial compounds. The described findings are expected to be a valuable record and resource for further investigation of the health benefits of food-related natural compounds.