Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons
Garlic is known to be rich in antioxidants, inhibit the proliferation of various cancer cells, and hamper cancer formation and growth, but various forms of garlic can differ greatly in these respects. This study aimed to compare the antioxidant properties of acetone, ethanol, and aqueous extracts of...
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MDPI AG
2023-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/18/6512 |
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| author | Paulina Furdak Natalia Pieńkowska Ireneusz Kapusta Grzegorz Bartosz Izabela Sadowska-Bartosz |
| author_facet | Paulina Furdak Natalia Pieńkowska Ireneusz Kapusta Grzegorz Bartosz Izabela Sadowska-Bartosz |
| author_sort | Paulina Furdak |
| collection | DOAJ |
| description | Garlic is known to be rich in antioxidants, inhibit the proliferation of various cancer cells, and hamper cancer formation and growth, but various forms of garlic can differ greatly in these respects. This study aimed to compare the antioxidant properties of acetone, ethanol, and aqueous extracts of fresh Polish and Spanish garlic, black and granulated garlic, as well as fresh and dried ramsons. Extracts of black and granulated garlic showed the lowest total antioxidant capacity (TAC). The content of phenolic compounds correlated with TAC measured by ABTS<sup>•</sup> decolorization and FRAP methods, and with the results of FRAP and DPPH<sup>•</sup> decolorization assays. Garlic extracts inhibited the proliferation of PEO1 and SKOV3 ovarian cancer cells and, usually to a smaller extent, MRC-5 fibroblasts. PBS extracts of fresh Spanish garlic showed the highest potency for inhibition of proliferation of PEO1 cells (IC<sub>50</sub> of 0.71 µg extract dry mass/100 µL medium). No significant correlation was found between the potency for inhibition of proliferation and the content of phenolics or flavonoids, confirming that phenolics are the main determinants of TAC but do not contribute significantly to the antiproliferative effects of garlic. |
| first_indexed | 2024-03-10T22:25:19Z |
| format | Article |
| id | doaj.art-a2891316bb174e3bb5b0fb685451b6df |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T22:25:19Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a2891316bb174e3bb5b0fb685451b6df2023-11-19T12:08:26ZengMDPI AGMolecules1420-30492023-09-012818651210.3390/molecules28186512Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and RamsonsPaulina Furdak0Natalia Pieńkowska1Ireneusz Kapusta2Grzegorz Bartosz3Izabela Sadowska-Bartosz4Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, PolandLaboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, PolandDepartment of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, PolandDepartment of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, PolandLaboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, PolandGarlic is known to be rich in antioxidants, inhibit the proliferation of various cancer cells, and hamper cancer formation and growth, but various forms of garlic can differ greatly in these respects. This study aimed to compare the antioxidant properties of acetone, ethanol, and aqueous extracts of fresh Polish and Spanish garlic, black and granulated garlic, as well as fresh and dried ramsons. Extracts of black and granulated garlic showed the lowest total antioxidant capacity (TAC). The content of phenolic compounds correlated with TAC measured by ABTS<sup>•</sup> decolorization and FRAP methods, and with the results of FRAP and DPPH<sup>•</sup> decolorization assays. Garlic extracts inhibited the proliferation of PEO1 and SKOV3 ovarian cancer cells and, usually to a smaller extent, MRC-5 fibroblasts. PBS extracts of fresh Spanish garlic showed the highest potency for inhibition of proliferation of PEO1 cells (IC<sub>50</sub> of 0.71 µg extract dry mass/100 µL medium). No significant correlation was found between the potency for inhibition of proliferation and the content of phenolics or flavonoids, confirming that phenolics are the main determinants of TAC but do not contribute significantly to the antiproliferative effects of garlic.https://www.mdpi.com/1420-3049/28/18/6512garlicramsonsantioxidant capacityovarian cancer cellsPEO1SKOV3 |
| spellingShingle | Paulina Furdak Natalia Pieńkowska Ireneusz Kapusta Grzegorz Bartosz Izabela Sadowska-Bartosz Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons Molecules garlic ramsons antioxidant capacity ovarian cancer cells PEO1 SKOV3 |
| title | Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons |
| title_full | Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons |
| title_fullStr | Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons |
| title_full_unstemmed | Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons |
| title_short | Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons |
| title_sort | comparison of antioxidant and antiproliferative effects of various forms of garlic and ramsons |
| topic | garlic ramsons antioxidant capacity ovarian cancer cells PEO1 SKOV3 |
| url | https://www.mdpi.com/1420-3049/28/18/6512 |
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