Comparative anticancer potential of clove (Syzygium aromaticum)--an Indian spice--against cancer cell lines of various anatomical origin.
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Spices, active ingredients of Indian cooking, may play important roles in prevention and treatment of various cancers. The objective of the present study is to compare the in vitro anticancer activities of three different extracts of Clove (Syzygium aromaticum L), a commonly used spice and food flavouring agent, against different kinds of cancer cell lines of various anatomical derivations. Water, ethanol and oil extracts were screened for anti proliferative activity against HeLa (cervical cancer), MCF-7 (ER + ve) and MDA-MB-231 (ER - ve) breast cancer, DU-145 prostate cancer and TE-13 esophageal cancer cell lines, along with normal human peripheral blood lymphocytes. Inhibition of cell proliferation was assessed using MTT assay as a vital stain. In the examined five cancer cell lines, the extracts showed different patterns of cell growth inhibition activity, with the oil extract having maximal cytotoxic activity. Morphological analysis and DAPI staining showed cytotoxicity to be a result of cell disruption with subsequent membrane rupture. Maximum cell death and apoptotic cell demise occurred in TE-13 cells within 24 hours by clove oil at 300 mul/ml with 80% cell death whereas DU-145 cells showed minimal cell death. At the same time, no significant cytotoxicity was found in human PBMC's at the same dose. (+info)
Cytotoxic potential of Indian spices (extracts) against esophageal squamous carcinoma cells.
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Diet is one of the important factors in cancer etiology and prevention. The Indian diet is particularly interesting in its many unique dietary constituents, including spices like chili pepper, cloves, black pepper and black cumin, that have promise as chemopreventive agents. The objective of the present study was to compare the in vitro anticancer activities of aqueous and ethanolic extracts against the TE-13 (esophageal squamous cell carcinoma) cell line. All extracts showed cytotoxic activity but aqueous extracts were found to be more potent than alcoholic extracts. Morphological analysis, DAPI staining and DNA fragmentation assays showed maximum cell death and apoptotic cell demise (88%) to occur within 24 hours with an aqueous extract of chili pepper at 300 mul/ml. (+info)
Comparison of the simple cyclic voltammetry (CV) and DPPH assays for the determination of antioxidant capacity of active principles.
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Matrix modulation of the bioactivation of estragole by constituents of different alkenylbenzene-containing herbs and spices and physiologically based biokinetic modeling of possible in vivo effects.
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Antioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria.
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Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study made use of the ferric reducing antioxidant power, phenolic and the flavonoid contents assays to assess the quality of the antioxidant potentials of the plant foods and beverages. Of the different classes of foods analyzed the following showed high antioxidant potentials: coffee for beverages, star apple for fruits, thyme for vegetable and spices, and raices for alcoholic beverages. Generally the vegetables and spices registered the highest antioxidant properties. The results obtained in this study could help consumers' choice based on the antioxidant capacity of the samples analyzed. (+info)
Antibacterial and antibiotic-potentiation activities of the methanol extract of some cameroonian spices against Gram-negative multi-drug resistant phenotypes.
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