Open AccessAnticancer and antioxidant effects of red cabbage on three cancerous cell lines and comparison with a normal cell line (HFF-3)
Author(s) -
Faezeh Tajalli,
Mansour Saeedi,
Atena Vafaei Malekabadi
Publication year - 2020
Publication title -
journal of genes and cells
Language(s) - English
Resource type - Journals
ISSN - 2410-6887
DOI - 10.15562/gnc.73
Subject(s) - red cabbage , antioxidant , dpph , brassica oleracea , polyphenol , chemistry , brassica , food science , cytotoxicity , ic50 , neutral red , cancer cell , cytotoxic t cell , cell culture , in vitro , biochemistry , cancer , botany , biology , genetics
Red cabbage or scientifically Brassica oleracea is a rich source of anthocyanins exhibiting enormous antioxidant properties creating a perspective of its applications in healthcare sector. The aim of this study was the evaluation of antioxidant properties of red cabbage extract by DPPH radical scavenging assay, and exploration of its anticancer activity on the growth and viability of the desired human cancer cells by in vitro assay to detect cytotoxic activity. The results showed enhanced effects with increasing concentration exhibiting highest value of IC90+ at the concentration of 2500 µg/ml when it is compared with IC50 value of red cabbage extract at a concentration of 750 µg/ml. The polyphenol compounds were found 39.55 mg GAE/100 g of red cabbage extract and red cabbage extract increases the death rate of cancer cells and the cytotoxicity effect was dose dependent. It can be concluded that red cabbage extract should be used at lower concentrations than 6.4 mg/ml in order to prevent the normal human cell damage. Thus, it can be considered as a healthy foodstuff due to numerous phenolic compounds and powerful antioxidant and anticancer activity when it is used in moderate amount.