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Effect of Mexican Oregano on Colon Cancer Cells
Author(s) -
Lee SunOk,
Ward Peyton,
Brownmiller Cindi Renee
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.793.13
Subject(s) - gallic acid , polyphenol , cell growth , chemistry , luteolin , traditional medicine , antioxidant , food science , quercetin , biochemistry , medicine
Oregano is an important spice with increasing demand in the USA. Mexican and Mediterranean oregano are the most common types, though their botanical and physical characteristics are substantially different. Our preliminary work has shown that Mexican oregano contains more total phenolics (119±7 mg gallic acid equivalent (GAE) g −1 ) compared to Mediterranean oregano (40±3 mg GAE g −1 ). The major polyphenolics of Mexican oregano, Lippia graveolens , were quercetin 3‐O‐galactoside (12.5±0.6 mg g −1 ), pentahydroxyflavanone‐A‐hexoside (10.5±0.3 mg·g −1 ), and luteolin‐7‐O‐glucoside (8.6±0.7 mg g −1 ). The objective of this study is to investigate the effect of Mexican Oregano extract on cell proliferation in human colon adenocarcinoma cell line (Caco‐2). The extract was applied at 200, 300, and 400 μg/mL concentrations to Caco‐2 cells. The cell proliferation was measured in treatment times of 0‐hr, 24‐hr, and 48‐hr by reading absorbance at 490nm. Cell proliferation was reduced in a dose‐dependent manner. Treatment of cells with Mexican Oregano extract for 48 hours significantly reduced cell proliferation by 33–67% (P<0.05). The findings suggest that the extract of Mexican oregano has a potential for use as functional food and warrants further examination to clarify which phenolic compounds of Mexican oregano are responsible for a colon‐cancer suppressive component.