Amom, Zulkhairi and Md Akim, Abdah and Nik Hassan, Mohd Kamal and Ibrahim, Nursakinah and Mohd Moklas, Mohamad Aris and Bahari, Hasnah and Fazil, Muhammad Nor Fazali and Fairuz Azman, Khairunnuur and Abdul Kadir, Khairul Kamilah and Md Shah, Zamree and Mohd Arshad, Mohd Shahidan (2008) Biological Properties of Tinospora crispa (Akar Patawali) and Its Antiproliferative Activities on Selected Human Cancer Cell Lines. Malaysian Journal of Nutrition, 14 (2). pp. 173-187. ISSN 1394-035X
The antioxidant and anti-proliferative activity of the aqueous crude extract of Tinospora crispa stem was investigated. The proximate composition of its stem and leaves was determined. Proximate analysis revealed that T. crispa contains - protein: leaves = 4.7%, stem = 1.2%; fat: leaves = 1.5%, stem = 0.43%; carbohydrate: leaves = 11.8%, stem = 19.4%; ash: leaves = 2.7%, stem = 1.1%; moisture: leaves = 79.3%, stem = 77.9%; fibre: leaves = 1.59%, stem = 0.65%; and energy: leaves = 1.59%, stem = 0.65%. The antioxidant activity of the extract prepared at various temperatures and incubation time was evaluated to determine the optimum extraction procedure. Based on DPPH and TBA tests, the preparation of the extract at 60oC for 6 hours was established as the best possible method as it demonstrated the highest inhibition percentage. The extract was tested against brine shrimp to evaluate its toxicity and no significant toxicity was recorded since the IC50 value was more than 1000 μg/ml. The extract produced moderate anti-proliferative activity on selected human cancer cell lines (IC50 MCF-7: 107 μg/ml, HeLa: 165 μg/ml, Caov-3: 100 μg/ml, and HepG2: 165 μg/ml). The findings from this study suggest that T. crispa has the potential to be a source of natural antioxidants and nutrients, besides having a moderate anti-proliferative effect on selected human cancer cell lines.
|Faculty or Institute:||Faculty of Medicine and Health Science|
|Publisher:||Nutrition Society of Malaysia|
|Deposited By:||Anas Yahaya|
|Deposited On:||18 May 2010 03:05|
|Last Modified:||27 May 2013 07:29|
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