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Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines.

Autor(es): Xu, Baojun; Chang, Sam K C
Fonte: Food Chem;134(3): 1287-96, 2012 Oct 01.
Artigo [ PMID: 25005945 ] Idioma(s): Inglês
Publicação: Artigo de Revista; Research Support, N.I.H., Extramural; Research Support, U.S. Gov't, Non-P.H.S.
The aims of this work were to compare health promoting effects of commonly consumed food legumes in terms of cancer cell proliferation inhibitory effects and cellular antioxidant activities (CAA). The CAA was evaluated by fluorescence microplate reader based on in vitro animal cell cultivation. Antiproliferative properties were assayed by MTT method using in vitro cell culture system. Phytochemicals (including total phenolic, procyanidin, saponin and phytic acid) and chemical antioxidant activities (including DPPH free radical scavenging activity, oxygen radical absorbing capacity, peroxyl radical scavenging capacity (PRSC)) were also determined for comparison purposes. The results showed that different types of legumes possessed considerable variations in their phytochemicals, as well as chemical and cellular antioxidant activities. Adzuki bean exhibited the strongest antiproliferative properties in a dose-dependent manner against all digestive system cancer cell lines (CAL27, AGS, HepG2, SW480 and Caco-2), ovary cancer cell SK-OV-3 and breast cancer cell MCF-7 among all legumes tested. Black soybean exhibited the highest saponin, phytic acid content, PRSC values, and the strongest CAA values. These results indicate that commonly consumed food legumes may serve as an excellent dietary source of natural antioxidants for health promotion and cancer prevention.