Plant Foods and Their Bioactives as Dietary Enhancers for Colon Cancer Treatment with 5-Fluorouracil

Cancer is the world's second most common cause of death, with colon cancer (CC) ranking third in prevalence and second in cancer-related fatalities. CC originates in the colon or rectum and is influenced by genetic mutations, lifestyle, and diet. Although chemotherapy, especially 5-fluorouracil (5-FU), is fundamental to CC treatment and has improved patient survival, its benefits are often limited by significant side effects and emerging drug resistance. Recently, plant-based foods have drawn interest in cancer research for their natural bioactive compounds and relatively low toxicity. Certain plant foods not only exhibit anti-cancer activity but may also boost the effectiveness of 5-FU while reducing its adverse effects. Despite evidence suggesting a synergistic effect between plant foods and 5-FU, research in this area remains fragmented. This review consolidates current research on plant foods including fruits, vegetables, legumes, and tea and their bioactives with 5-FU for CC treatment. Besides, it explores the mechanisms through which these plant foods and their bioactives enhance 5-FU efficacy and reduce its side effects, evaluates their clinical application prospects, and identifies challenges and future research directions. This comprehensive analysis aims to provide a scientific foundation for the integrated treatment of CC, highlighting the potential of plant foods and their bioactives in enhancing chemotherapy efficacy and reducing associated toxicities.