Researchers reveal ginger compound disrupts cancer metabolism

Researchers at Osaka Metropolitan University, Japan, have identified a novel energy pathway in cancer cells that can be inhibited by a natural compound found in kencur ginger, offering new insights into cancer metabolism and potential therapeutic targets.

Human cells typically produce energy (ATP) through glucose oxidation. However, cancer cells are known to predominantly utilize glycolysis, an oxygen-independent process that converts glucose into pyruvic and lactic acid, even when oxygen is available.

This phenomenon, known as the Warburg effect, is considered inefficient, leading to ongoing questions as to why cancer cells choose this energy pathway to fuel their proliferation and survival.

Associate professor Akiko Kojima-Yuasa’s team at the university’s Graduate School of Human Life and Ecology investigated a primary component of kencur ginger — ethyl p-methoxycinnamate — which they previously identified as having inhibitory effects on cancer cells. 

“These findings not only provide new insights that supplement and expand the theory of the Warburg effect, which can be considered the starting point of cancer metabolism research, but are also expected to lead to the discovery of new therapeutic targets and the development of new treatment methods,” says Kojima-Yuasa.

Investigating metabolic pathways

This research opens new avenues for understanding and potentially combating cancer by targeting previously unrecognized metabolic pathways. To understand kencur ginger’s mechanism, the team administered the compound to Ehrlich ascites tumor cells.

Their findings, published in the journal Nature, reveal that ethyl p-methoxycinnamate inhibits ATP production by disrupting de novo fatty acid synthesis and lipid metabolism, rather than by directly interfering with glycolysis, as had been commonly theorized. 

Interestingly, the researchers also observed that this inhibition triggered an increase in glycolysis. They theorize this might serve as a survival mechanism for the cells, possibly due to ethyl p-methoxycinnamate’s inability to induce cell death.

“Looking to nature for answers to complex questions can reveal new and unprecedented results that can even affect cells on molecular levels,” the researchers conclude.

Nutrition’s role in cancer

In previous research, scientists inferred that diet affects cancer therapy efficacy through interactions between phytochemicals in the liver and gut microbiome. A study published last month suggests that ketogenic or high-carbohydrate diets low in phytochemicals, especially soyasaponins from soybeans, help treat cancer in mice.

Scientists have also explored numerous foods and compounds that may increase risks of different types of cancer. One study involving over eight million people links every 100 g of ultra-processed foods daily to a higher risk of several diseases alongside cancer, including hypertension and cardiovascular issues. Another paper associated higher sugar-sweetened beverage consumption with a greater risk of oral cavity cancer in smoking and nonsmoking women.

In Brazil, research into local diets suggested sugar added to food is the “villain” in the relationship between stomach cancer and an unhealthy diet, while they linked salt to a higher risk of tumors in people with habits considered healthy.

Earlier this year, alcohol’s carcinogenic status was put on broadcast when US alcohol stocks fell following calls for mandatory cancer warning labels on all alcoholic F&B products. A report issued by Dr. Vivek Murthy, US Surgeon General, argues that the 100,000 annual cancer cases caused by drinking warrants tobacco-style packaging requirements.