Title of article :
In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract
Author/Authors :
Dabas, Deepti Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Elias, Ryan J. Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Ziegler, Gregory R. Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Lambert, Joshua D. Center for Molecular Toxicology and Carcinogenesis - the Pennsylvania State University - University Park - PA 16802, USA
Abstract :
Avocado (Persea americana) seeds have been used traditionally for a number of health-related indications. Because of its high
polyphenol content, we investigated the potential antioxidant and anticancer efects of a colored avocado seed extract (CASE). CASE
exhibited an oxygen radical acceptance capacity value of 2012 ± 300 trolox equivalents/mg. CASE reduced lipid hydroperoxide
formation in an oil-in-water emulsion (33% reduction at 500 �g/mL). CASE dose-dependently reduced the viability of human
breast (MCF7), lung (H1299), colon (HT29), and prostate (LNCaP) cancer cellsin vitro. Te half maximal inhibitory concentrations
ranged from 19 to 132 �g/mL afer treatment for 48 h. CASE treatment downregulated the expression of cyclin D1 and E2 in LNCaP
cells. Tis was associated with cell G0/G1 phase cycle arrest. CASE also dose-dependently induced apoptosis in LNCaP cells. CASE
reduced nuclear translocation of nuclear factor �B, a prosurvival signal. Further studies are needed to examine these efects in in vivo models.
Keywords :
In Vitro Antioxidant , Cancer Inhibitory Activity , Colored Avocado Seed
Journal title :
International Journal of Food Science