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

호박잎 추출물의 in vitro 항산화 및 항암 효과

  • Kwak, Youngeun (Department of Food and Nutrition, Chungbuk National University) ;
  • Ju, Jihyeung (Department of Food and Nutrition, Chungbuk National University)
  • 곽영은 (충북대학교 식품영양학과) ;
  • 주지형 (충북대학교 식품영양학과)
  • Received : 2013.05.23
  • Accepted : 2013.09.05
  • Published : 2013.12.31

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

Acknowledgement

Supported by : 한국연구재단

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