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http://dx.doi.org/10.9721/KJFST.2013.45.6.770

Antioxidant and Anti-cancer Activities of Squash (Cucurbita moschata Duch.) Leaf Extract In vitro  

Kwak, Youngeun (Department of Food and Nutrition, Chungbuk National University)
Ju, Jihyeung (Department of Food and Nutrition, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.6, 2013 , pp. 770-776 More about this Journal
Abstract
The aim of this study was to investigate the antioxidant and anti-cancer activities of squash leaf extract (SLE) in vitro. The total polyphenol and flavonoid levels of SLE were 263.4 mg gallic acid equivalent/100 g and 73.6 mg quercetin equivalent/100 g, respectively. The radical-scavenging activity of SLE at the concentration of 300 ${\mu}g/mL$ was 69.4%. SLE significantly inhibited human cancer cell growth (by 60.6-87.9% in HCT116 colon cancer cells and by 73.4-86.4% in H1299 lung cancer cells at the concentrations of 37.5, 75, and 150 ${\mu}g/mL$) and attachment (by 28.4% in HCT116 and by 16.8% in H1299 at the concentration of 150 ${\mu}g/mL$). SLE also altered nucleus morphology and increased nuclear staining intensity (by 42.8-58.2% in HCT116 and by 25.5-32.9% in H1299 at the concentrations of 37.5 and 75 ${\mu}g/mL$), indicating its apoptosis-inducing activity. These results demonstrate the antioxidant and anti-cancer activities of SLE in vitro.
Keywords
squash leaf; antioxidant activity; cancer; cell growth; attachment;
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