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

    97 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

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