Colorectal cancer (CRC), the third leading cause of cancer globally, with high mortality, necessitates more effective treatments and adjunct therapies. MicroRNAs (miRNAs), short non-coding RNAs, regulate gene expression. Food-derived active components have the potential to modulate CRC cellular processes, aiding in the prevention and management of CRC. This review explores the role of miRNAs in CRC and summarizes the anti-inflammatory, antioxidant, and pro-apoptotic effects of typical food bioactive components by modulating specific miRNAs. We investigate the potential and scientific basis of regulating miRNA expression through dietary therapy and preventive approaches, providing new directions for CRC treatment. Collectively, miRNAs regulate gene expression, impacting the onset, progression, metastasis, and treatment response of CRC. Food components such as curcumin and resveratrol modulate specific miRNAs, affecting CRC cell behavior. Bioactive food components influence CRC cell proliferation, apoptosis, and drug sensitivity by regulating key proteins and pathways.

Chondroitin sulfate (CS), commonly derived from animal cartilages, is a glycosaminoglycan with various bioactivities. This study employed an alkaline-enzyme method to prepare CS derived from Channa argus (referred to as CCS), using the heads and spines, which are food processing byproducts, as raw materials. Following this, we characterized its structure using HPLC, GPC, FTIR, and NMR and evaluated its antioxidant activity based on a TBHP-induced oxidative stress cell model. Structural analysis revealed that the CCS had a molecular weight of 5.09 kDa and was primarily composed of glucose and galactose units, featuring acetylated glucuronic acid–galactan chains with mixed α/β-glycosidic bonds. In vitro cellular antioxidant assays showed that CCS (80 μg/mL) significantly protected ARPE-19 cells against TBHP-induced oxidative damage by reducing ROS and MDA levels while enhancing the activity of typical antioxidant enzymes (CAT, SOD and GSH-Px). These findings indicate that CS derived from the byproduct of Channa argus processing has notable antioxidant properties and could serve as a promising food supplement for health applications.