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KMID : 0380620120440060750
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.750 ~ p.758
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Effects of Green Pepper (Capsicum annuum var.) on Antioxidant Activity and Induction of Apoptosis in Human Breast Cancer Cell Lines
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Yoon Hyo-Jin
Lee Seul
Hwang In-Kyeong
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Abstract
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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±0.45 mg GAE/g D.W., total flavonoid 7.02±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.
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KEYWORD
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green pepper, flavonoid, antioxidant, antiproliferative, apoptosis
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