Abstract
Lactoferrin (Lf), the main iron-binding protein of milk, has biological activities. We have evaluated the potential of camel milk lactoferrin for its ability to inhibit the proliferation of the colon cancer cell line, HCT-116, in vitro, DNA damage and its antioxidant activities for the first time. The antioxidant capacity of Lf was evaluated by different assays, including ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity and DNA damage, compared with vitamin C and rutin.
Original language | English |
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Pages (from-to) | 148-152 |
Number of pages | 5 |
Journal | Food Chemistry |
Volume | 141 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2013 |
Keywords
- Camel milk
- DNA damage
- DPPH
- FRAP
- HCT-116 colon cancer cells
- Lactoferrin
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science