파프리카(Capsicum annuum L.) 아세톤 추출물의 색깔별 항산화 및 대장암세포증식억제 효과 비교 (Comparison of Antioxidant and Antiproliferative Activities of Paprika (Capsicum annuum L.) with Different Skin Colors)

서지정보

· 발행기관 : 대한암예방학회
· 수록지 정보 : 대한암예방학회지 / 16권 / 2호 / 180 ~ 188페이지
· 저자명 : 전경임, 김정미, 박은주

초록

This study was conducted to compare the antioxidant, antigenotoxic and the cytotoxic effects of acetone extracts from paprika with different colors (red, orange, yellow, and green). Antioxidant activities were evaluated by TPC (total polyphenol), TRAP (total radical trapping antioxidant potential), DPPH (1,1-diphenyl- 2-picryllhydrazyl) radical scavenging activity (RSA), and SOD-like activity. Orange paprika showed significantly (p＜0.05) higher antioxidant activity and phenolic contents than the other colored paprika. The antigenotoxic effects of the paprika acetone extracts on DNA damage induced by H2O2 and HNE in human leukocytes were evaluated by Comet assay. Paprika extracts (1μg/ml) showed significant inhibitory effects against DNA damage induced by 200μM of H2O2 or HNE, except for the orange colored paprika extract which showed a non significant inhibition for the HNE-induced DNA damage.
The cytotoxic effects of the paprika extracts were evaluated by MTT reduction assay and LDH release assay. Extracts from all colored paprika (100μg/ml) exhibited a significant inhibition on HT-29 cell proliferation measured by either MTT assay or LDH release assay. Therefore, these data provide evidence that four kinds of paprika with different color have free radical scavenging capacity, protective effect against oxidative DNA damage, and antiproliferative activity. Wide variation in total phenolic content and antioxidant capacities were observed depending on the skin colors of paprika, while there was no significant difference in the preventive activity from DNA damage and anti-proliferative potential for colon cancer cells. (Cancer Prev Res 16, 180-188, 2011)

영어초록

This study was conducted to compare the antioxidant, antigenotoxic and the cytotoxic effects of acetone extracts from paprika with different colors (red, orange, yellow, and green). Antioxidant activities were evaluated by TPC (total polyphenol), TRAP (total radical trapping antioxidant potential), DPPH (1,1-diphenyl- 2-picryllhydrazyl) radical scavenging activity (RSA), and SOD-like activity. Orange paprika showed significantly (p＜0.05) higher antioxidant activity and phenolic contents than the other colored paprika. The antigenotoxic effects of the paprika acetone extracts on DNA damage induced by H2O2 and HNE in human leukocytes were evaluated by Comet assay. Paprika extracts (1μg/ml) showed significant inhibitory effects against DNA damage induced by 200μM of H2O2 or HNE, except for the orange colored paprika extract which showed a non significant inhibition for the HNE-induced DNA damage.
The cytotoxic effects of the paprika extracts were evaluated by MTT reduction assay and LDH release assay. Extracts from all colored paprika (100μg/ml) exhibited a significant inhibition on HT-29 cell proliferation measured by either MTT assay or LDH release assay. Therefore, these data provide evidence that four kinds of paprika with different color have free radical scavenging capacity, protective effect against oxidative DNA damage, and antiproliferative activity. Wide variation in total phenolic content and antioxidant capacities were observed depending on the skin colors of paprika, while there was no significant difference in the preventive activity from DNA damage and anti-proliferative potential for colon cancer cells. (Cancer Prev Res 16, 180-188, 2011)

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