In this modern era, in which interest in natural compounds is gaining more ground, Geranium robertianum L. (Gr), a species with long use in traditional medicine, stands out for its promising potential in managing a multitude of health issues. In this context, the present review aims to explore the main phytocompounds detected in various types of extracts, as well as the biological activity of Gr species. This review was conducted by analyzing data published up to February 2025 from peer-reviewed journals and databases including PubMed, Web of Science, and Google Scholar, using key words combinations such as Geranium robertianum L. and the searched phytocompound and biological effect. According to the literature the main phytochemical classes identified in different types of extracts include tannins, flavonoids, phenolic acids, and essential oils. The most important biological actions described in the literature are antioxidant, anti-inflammatory, antimicrobial, antiulcerative, neuroprotective, anti-cancer, and antidiabetic effects. However, knowledge about Gr is still relatively limited, requiring more detailed study regarding its pharmacological proprieties and the molecular mechanisms behind them.

Colorectal cancer (CRC) is one of the leading causes of cancer-related morbidity and mortality worldwide. Epidemiological studies have consistently inferred a correlation between high red meat consumption and an increased risk of CRC. This review examines the association between red meat intake and CRC development, emphasizing the role of dietary patterns, cooking methods, and processing techniques. Moreover, carcinogenic compounds such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and Nnitroso compounds (NOCs) are formed during high-temperature cooking and processing of red meat, potentially contributing to colorectal carcinogenesis. Furthermore, genetic susceptibility and metabolic variations influence individual risk factors. Based on recent findings, dietary recommendations suggest limiting red and processed meat consumption while increasing fiber-rich foods to mitigate CRC risk. This article provides an overview of current evidence, underlying biochemical mechanisms that may impact CRC incidence through dietary modifications.