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Effects of Green Pepper (Capsicum annuum var.) on Antioxidant Activity and Induction of Apoptosis in Human Breast Cancer Cell Lines

품종별 청고추의 항산화 효과 및 유방암 세포주에서의 세포 사멸 연구

  • Yoon, Hyo-Jin (Department of Food and Nutrition, Seoul National University) ;
  • Lee, Seul (Department of Food and Nutrition, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
  • 윤효진 (서울대학교 식품영양학과) ;
  • 이슬 (서울대학교 식품영양학과) ;
  • 황인경 (서울대학교 식품영양학과)
  • Received : 2012.06.21
  • Accepted : 2012.10.18
  • Published : 2012.12.31

Abstract

This study investigated flavonoid, total phenol, total flavonoid content, antioxidant and antiproliferative activity on human breast cancer cells (MCF-7, MDA-MB-231). Four varieties of Korean green peppers (KP: kkuri pepper, PP: phut pepper, CP: cheongyang pepper, OP: ohi pepper) and one foreign green pepper (JP: jalapeno) were used. The contents of luteolin, quercetin and apigenin, which are abundant flavonoids in green pepper, were the highest in KP. Also, the contents of total phenol, and total flavonoids were the highest in KP, followed by CP, JP, PP, and OP (KP: total phenol $13.29{\pm}0.45$ mg GAE/g D.W., total flavonoid $7.02{\pm}0.13$ mg QE/g D.W. In DPPH ABTS radical-scavenging activity, KP showed the most potent antioxidant activity. In the result of viability in human breast cancer cells, KP had the highest antiproliferative effect. These results suggest that green peppers have significant antioxidant activity and can be a possible candidate for treatment of breast cancer.

Keywords

green pepper;flavonoid;antioxidant;antiproliferative;apoptosis

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