Antioxidant and Antiproliferative Activity of Pepper (Capsicum annuum L.) Leaves

고추잎 추출물의 항산화 및 암세포 증식 억제 효과

  • Jeon, Geon-Uk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Han, Ji-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Heung-Tae (Dept. of Plant Medicine, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.08.30


The purposes of this study were aimed to evaluate the antioxidant and antiproliferative activities of water, methanol, and 70% acetone extracts from pepper leaves. The antioxidant activity was evaluated by ABTS and DPPH radical scavenging activities, reducing power, and chelating effect. Moreover, the effects of the extracts on cell proliferation of breast (MCF7), colon (HCT116), and gastric (MKN45) tumor cells were investigated. Higher extraction yields were obtained with methanol than with 70% acetone and water. Among the three different solvents, 70% acetone extract showed the highest polyphenolic contents. 70% acetone extracts showed higher antioxidant activities compared with other extracts. Also, 70% acetone extract of pepper leaves exhibited higher antiproliferative activity (>80%) against HCT116 and MKN45 cells compared with other samples at the concentration of 1 mg/mL. These results indicate that pepper leaves may serve as potential dietary sources of natural antioxidants and antiproliferative substances.


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