Anti-cancer and anti-oxidant properties of crude extract of Eugenia aromatica (l.) Baill.
2010
Asmah, R. | Froemming, G. A. R. | Mohd-Fadzelly, A. B. | Wan Nor I'zzah, W. M. Z. | Ibahim, M. J.
Spices are source of antioxidants that helps to prevent the oxidative stress that leads to DNA damage and several diseases including cancer. The methanol crude extract of Eugenia aromatica (L.) Baill. flower or clove was investigated for its anticancer and antioxidant activities. The extract was tested against four human cancer cell lines, Le., (HepG2, hepatic cancer; MCF-7, hormone-dependent breast cancer; MDA-MB-231, non-hormone¬dependent breast cancer and HeLa, cervical cancer) and the normal cells, 3T3, using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. The methanol extract inhibited 50% cancer cell growth at concentration of >100 ug/ml. It was most effective against MCF-7. The antioxidant potential was investigated using 1,1-diphenyl-2¬picrylhydrazyl (DPPH) radical scavenging assay. High scavenging activity against DPPH radical (ranging from 90 to 96 % at concentrations 10 to 100 ug/ml) was detected. The total phenolic content was determined by the Folin-Ciocalteau method. The result expressed as gallic acid equivalent (GAEs) showed that methanol extract contained 312.73 mg GAEs/g sample. The methanol extract however was not rich in f1avonoids. Results which were expressed as rutin equivalents (REs) showed 21.33 mg REs/g sample. In conclusion, E. aromatica anti-cancer activities may be due to its anti-oxidant properties. Further study is needed to confirm this.
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