Anti-proliferative effects of medicinal plants, evaluation of biocompatibility, and properties of various natural extracts

Abstract Background Medicinal plants and herbs are considered among the major sources of biologically active chemicals. Natural products, particularly those derived from medicinal plants have noticeable functions in the development of anti-proliferative and anti-cancer agents. However, many medicinal plants in different traditional medicinal sciences have not been fully considered and scientifically evaluated as potential anti-proliferative therapeutic components. Methodology Relevant literature was systematically retrieved from Scopus, PubMed, Google Scholar, Embase, and African Journals Online using targeted and structured search terms, and published sources. Results Many medicinal plants and herbs need to be studied more due to their diverse pharmacological potential, unique chemical components, and rich repositories for new pharmacological agents in drug discovery. The anti-proliferative characteristics of some of the medicinal plant species have pointed to their anticancer activities. Some of the most important medicinal plants with anti-proliferative activities are soursop, garlic, turmeric, sage, grape vine, aloe vera, Chinese onion, common myrtle, gin berry, golden berry, green tea, jujube, lemon balm, licorice, marjoram, oregano, pepper, pomegranate, rosemary, spinach, sumac, Syrian rue, and turmeric. Anti-proliferative components can be considered as drugs with inhibitory effects. Conclusion Antiproliferative activity refers to the ability to inhibit the growth and division of cancer cells. These chemical components can inhibit the proliferation and migration of cells. Anti-proliferative chemical ingredients are flavonoids, triterpenes, sesquiterpene lactones, certain glycosylated steroids, chlorogenic acid derivatives, loliolide, stearic acid, and volatile components such as chalcones and catechols. The study shows the importance of medicinal plants and herbs with anti-proliferative activities in food, nutritional, and medicinal sciences.