• Title of article

    In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract

  • Author/Authors

    Dabas, Deepti Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Elias, Ryan J. Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Ziegler, Gregory R. Department of Food Science - the Pennsylvania State University - University Park - PA 16802, USA , Lambert, Joshua D. Center for Molecular Toxicology and Carcinogenesis - the Pennsylvania State University - University Park - PA 16802, USA

  • Pages
    7
  • From page
    1
  • To page
    7
  • Abstract
    Avocado (Persea americana) seeds have been used traditionally for a number of health-related indications. Because of its high polyphenol content, we investigated the potential antioxidant and anticancer efects of a colored avocado seed extract (CASE). CASE exhibited an oxygen radical acceptance capacity value of 2012 ± 300 trolox equivalents/mg. CASE reduced lipid hydroperoxide formation in an oil-in-water emulsion (33% reduction at 500 �g/mL). CASE dose-dependently reduced the viability of human breast (MCF7), lung (H1299), colon (HT29), and prostate (LNCaP) cancer cellsin vitro. Te half maximal inhibitory concentrations ranged from 19 to 132 �g/mL afer treatment for 48 h. CASE treatment downregulated the expression of cyclin D1 and E2 in LNCaP cells. Tis was associated with cell G0/G1 phase cycle arrest. CASE also dose-dependently induced apoptosis in LNCaP cells. CASE reduced nuclear translocation of nuclear factor �B, a prosurvival signal. Further studies are needed to examine these efects in in vivo models.
  • Keywords
    In Vitro Antioxidant , Cancer Inhibitory Activity , Colored Avocado Seed
  • Journal title
    International Journal of Food Science
  • Serial Year
    2019
  • Record number

    2589202