Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities

Hosam M. Habib, Wissam H. Ibrahim, Regine Schneider-Stock, Hassan M. Hassan

Research output: Contribution to journalArticlepeer-review

127 Citations (Scopus)

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 languageEnglish
Pages (from-to)148-152
Number of pages5
JournalFood Chemistry
Volume141
Issue number1
DOIs
Publication statusPublished - 2013

Keywords

  • Camel milk
  • DNA damage
  • DPPH
  • FRAP
  • HCT-116 colon cancer cells
  • Lactoferrin

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint

Dive into the research topics of 'Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities'. Together they form a unique fingerprint.

Cite this