Premium
Petroselinum crispum has antioxidant properties, protects against DNA damage and inhibits proliferation and migration of cancer cells
Author(s) -
Tang Esther LaiHar,
Rajarajeswaran Jayakumar,
Fung ShinYee,
Kanthimathi MS
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7078
Subject(s) - dpph , antioxidant , chemistry , apiaceae , dna damage , cancer cell , herb , metastasis , functional food , traditional medicine , biochemistry , pharmacology , cancer , food science , botany , dna , biology , medicine , medicinal herbs , genetics
BACKGROUND Petroselinum crispum (English parsley) is a common herb of the Apiaceae family that is cultivated throughout the world and is widely used as a seasoning condiment. Studies have shown its potential as a medicinal herb. In this study, P. crispum leaf and stem extracts were evaluated for their antioxidant properties, protection against DNA damage in normal 3T3‐L1 cells, and the inhibition of proliferation and migration of the MCF ‐7 cells. RESULTS The dichloromethane extract of P. crispum exhibited the highest phenolic content (42.31 ± 0.50 mg GAE g −1 ) and ferric reducing ability (0.360 ± 0.009 mmol g −1 ) of the various extractions performed. The extract showed DPPH radical scavenging activity with an IC 50 value of 3310.0 ± 80.5 µg mL −1 . Mouse fibroblasts ( 3T3‐L1 ) pre‐treated with 400 µg mL −1 of the extract showed 50.9% protection against H 2 O 2 ‐induced DNA damage, suggesting its potential in cancer prevention. The extract (300 µg mL −1 ) inhibited H 2 O 2 ‐induced MCF ‐7 cell migration by 41% ± 4%. As cell migration is necessary for metastasis of cancer cells, inhibition of migration is an indication of protection against metastasis. CONCLUSION Petroselinum crispum has health‐promoting properties with the potential to prevent oxidative stress‐related diseases and can be developed into functional food. © 2015 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.