In vitro effect against some types of cancer using turmeric powder

Tumeric is a perennial herb and member of Zingiberaceae [ ginger] family. The portion of the plant used as a yellow powder which is used as a flavor in many cuisines and as a traditional medicine to treat some diseases. In this study the cytotoxic activity of Turmeric against human liver tumor cell lines [HEPG2], colon carcinoma [HCT] and tumor breast carcinoma [MCF7] were evaluated. Total phenols contents [TPC] and fractionation of poly phenolic and flavonoids compounds in turmeric were determined. The scavenging effect of DPPH [2,2- diphenyl-1-picrylhydrazyl] radicals was evaluated. The organoleptic properties of wheat pie was tested with different levels [0%,5%,10% and 15%] of tumeric powder. The results showed that turmeric exhibited an efficient cytotoxicity against HEPG2, MCF7 and HCT carcinoma cell lines ; moreover turmeric extracts possess significant antioxidant properties and is rich in phenolic compound. Crust color in pie containing turmeric powder become darker, and it varied with increasing the quantity of turmeric powder. Substitution of wheat flour with 5% turmeric powder showed acceptable sensory scores comparable to wheat pie. Pie containing turmeric powder can be considered as a health-promoting functional food

Effect of antioxidants on rats fed on thermally oxidized oil [fried oil]

The aim of the present study is to investigate the effect of different concentration of antioxidants on oxidative stress in rats fed on an oxidized oil. Sunflower oil was submitted to fryer treatments at temperature between [180-190 °C] on intermittent periods for 24 hrs. The changes in chemical properties of frying oil compared to fresh sunflower oil were investigated. Data illustrate the presence of an increase in acid value, peroxide value, polymers and a decrease in iodine number. Fatty acids constituents of this tested oil were also investigated. Fifty-four rats weighing approximately 100 grams each were divided into nine groups, each group containing six rats. Groups S2 and S3 fed on diets containing oxidized oil [15%] and the other groups S4, S5, S6, S7, S8 and S9 fed on the same diet used in group S2 and supplemented with different concentration of antioxidants BHT [.02 gm/100gm oil], sodium selenite [1.5 mg / kg diet], beta-carotene [10 mg/200gm rat/day], anthocyanin [1.43mg/200gm rat/day], cinnamon essential oil [0.9 gm/100 gm oil] and clove essential oil [0.9 gm/100 gm oil] respectively. Rats fed oxidized oil [S2 and S3] had higher concentrations of cholesterol, LDL-cholesterol and triglycerides. Although, the concentration of total thyroxine in plasma of rats fed oxidized diet [S2 and S3] was higher than rats fed the oxidized oil and supplemented with different concentrations of antioxidants. The damage caused by the oxidized oil was revealed by a significantly rise in lactic acid dehydrogenase activity [LDH] and thiobarbituric acid reactive substances [TBARs] in plasma of rats in groups S2 and S3. Compared to other groups [S4, S5, S6, S7, S8 and S9]. On the other hand, BHT as synthetic antioxidant at 200 ppm induced significant decrease in TBARs and increase in the LDH activity and function [liver and kidney]. Microscopical examinations of thyroid gland, heart, liver and kidney tissues of rats treated with natural antioxidants had the histological characters as that of the control rats whilst, the treatment of BHT at 200 ppm altered the features of rat liver, kidney, thyroid gland and severely damaged rat heart tissues