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The presence of small subpopulations of cells within tumor cells are known as cancer stem cells (CSCs). These cells have been the reason for metastasis, resistance with chemotherapy or radiotherapy, and tumor relapse in several types of cancers. CSCs underwent to epithelial–mesenchymal transition (EMT) and resulted in the development of aggressive tumors. CSCs have potential to modulate numerous signaling pathways including Wnt, Hh, and Notch, therefore increasing the stem-like characteristics of cancer cells. The raised expression of drug efflux pump and suppression of apoptosis has shown increased resistance with anti-cancer drugs. Among many agents which were shown to modulate these, the plant-derived bioactive agents appear to modulate these key regulators and were shown to remove CSCs. This review aims to comprehensively scrutinize the preclinical and clinical studies demonstrating the effects of phytocompounds on CSCs isolated from various tumors. Based on the available convincing literature from preclinical studies, with some clinical data, it is apparent that selective targeting of CSCs with plants, plant preparations, and plant-derived bioactive compounds, termed phytochemicals, may be a promising strategy for the treatment of relapsed cancers.

Fruit and flower wines have been studied for their various polyphenols. Among them, red wines are the most widely studied for their flavonoid and polyphenol content. Thus, the present study aims to assess the polyphenolic contents and antioxidant capacity of home-brewed plum, cherry, grape, and rhododendron wines. The total polyphenolic contents and flavonoids of the wine samples were quantified using Folin-Ciocalteu, Folin-Denis, and aluminum chloride methods, respectively. Antioxidant activity was assessed through ABTS and DPPH assays. Additionally, the ability of the wine samples to mitigate lipopolysaccharide-induced reactive oxygen and nitrogen species was investigated in a RAW 264.7 murine macrophage cell line using dichlorodihydrofluorescein diacetate and Griess reagents, respectively. Rhododendron wine displayed the highest content of total polyphenolic compounds (383.33±18.75 µg/mL tannic acid equivalent) and the highest flavonoid content (167.75±9.53 µg/mL quercetin equivalent). Rhododendron and plum wines showed significant reducing power (1723.83±143.19 µg/mL and 1675.66±10.29 µg/mL quercetin equivalent antioxidant capacity, respectively) and free radical scavenging activity (82.16±7.38% and 78.2±9% respectively). All four wines significantly reduced the reactive oxygen and nitrogen species formation in lipopolysaccharides-induced macrophages. This study indicates that plum, cherry, and rhododendron wines exhibit notable in vitro antioxidant potential, highlighting their capacity to enhance revenue within the fruit wine market.