The Effect of Natural Products Like Ginger, Garlic, Blueberries, Turmeric

Total Page：16

File Type：pdf, Size：1020Kb

The effect of natural products like ginger, garlic, blueberries, turmeric, grapefruit and ashwagandha (herb) on the growth of triple negative breast cancer cells Sidhika Sharma; Advisor: Ramneet Kaur PhD. Breast cancer is the leading cause of death in women worldwide. 1 in 8 women are diagnosed with breast cancer,15 to 20 % of which are diagnosed with TNBC, triple negative breast cancer (cancer cells that lack three proteins estrogen receptor, progesterone receptor and Her-2 which are known to fuel the breast cancer cells). TNBC is a very aggressive form of breast cancer with high chances of relapse. It is difficult to treat TNBC as targeted therapy is unavailable. Chemotherapy is often not the best option because it cannot distinguish between healthy fast dividing cells and cancer cells. Patients receiving chemotherapy get very sick and die of the side effects of chemotherapy rather than the cancer itself. In this project we have tried to explore some natural products like ginger, garlic, blueberries, turmeric, grapefruit and ashwagandha (herb) for the treatment of TNBC as natural products do not have side effects and are well tolerated. Two TNBC cell lines were used for this work, MDA231 and MDA468. We have treated the cancer cells with natural products at different concentrations and checked the cell proliferation by MTT assay. We have got promising results with ashwagandha (herb), ginger, garlic, grapefruit and turmeric. They are effective in killing breast cancer cells at different doses. We are in the process of studying their combined effects by MTT assay and the mechanisms of cell death by western blotting currently. Key words: Triple Negative Breast Cancer, Natural Products, Blueberries, Ginger, Garlic, Turmeric, Grapefruit, Ashwagandha, cell lines .

Copy Link

Recommended publications

Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd
EUROPEAN SPICE ASSOCIATION GENERAL ASSEMBLY 2013 Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd Co-editor: Flavour Horizons TECHNICAL DEVELOPMENTS IN THE USE OF SPICES TOPICS: Recent health claims submitted to the EU for the use of spices Compounds in selected spices that have beneficial effects on health The use of spices to inhibit of carcinogen formation in cooked meats The growing use of spices in animal feeds Salt reduction using spices Interesting culinary herbs from Vietnam Recent Health Claims Submitted to the EU EU REGULATION OF HEALTH CLAIMS • The Nutrition and Health Claims Regulation, 1924/2006/EC is designed to ensure a high level of protection for consumers and legal clarity and fair competition for food business operators. • Claims must not mislead consumers; they must be, accurate, truthful, understandable and substantiated by science. • Implementation of this Regulation requires the adoption of a list of permitted health claims, based on an assessment by the European Food Safety Authority (EFSA) of the science substantiating the claimed effect and compliance with the other general and specific requirements of the Regulation. • This list of permitted health claims was adopted in May 2012 by the Commission and became binding on 14th December 2012. Food companies must comply from this date or face prosecution for misleading marketing. APPROVAL OF CLAIMS EU REGULATION OF HEALTH CLAIMS CLAIMS BY COMPONENT CLAIMS BY FUNCTION CLAIMS FOR SPICES – NOT APPROVED/ON HOLD SPICE CLAIM(S) Anise / Star Anise Respiratory Health, Digestive Health, Immune Health, Lactation Caraway Digestive Health, Immune Health, Lactation Cardamon Respiratory Health, Digestive Health, Immune Health, Kidney Health, Nervous System Health, Cardiovascular Health, Capsicum Thermogenesis, Increasing Energy Expenditure, Enhancing Loss of Calories, Body Weight Loss, Stomach Health, Reduction of Oxidative Stress, promotion of Hair Growth.
[Show full text]
Tips to Roast Vegetables Spice Guide
Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
[Show full text]
Entomotoxicity of Xylopia Aethiopica and Aframomum Melegueta In
Volume 8, Number 4, December .2015 ISSN 1995-6673 JJBS Pages 263 - 268 Jordan Journal of Biological Sciences EntomoToxicity of Xylopia aethiopica and Aframomum melegueta in Suppressing Oviposition and Adult Emergence of Callasobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae) Infesting Stored Cowpea Seeds Jacobs M. Adesina1,3,*, Adeolu R. Jose2, Yallapa Rajashaker3 and Lawrence A. 1 Afolabi 1Department of Crop, Soil and Pest Management Technology, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 2 Department of Science Laboratory Technology, Environmental Biology Unit, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 3 Insect Bioresource Laboratory, Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Takyelpat, Imphal, 795001, Manipur, India. Received: June 13, 2015 Revised: July 3, 2015 Accepted: July 19, 2015 Abstract The cowpea beetle, Callosobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae), is a major pest of stored cowpea militating against food security in developing nations. The comparative study of Xylopia aethiopica and Aframomum melegueta powder in respect to their phytochemical and insecticidal properties against C. maculatus was carried out using a Complete Randomized Design (CRD) with five treatments (0, 1.0, 1.5, 2.0 and 2.5g/20g cowpea seeds corresponding to 0.0, 0.05, 0.075, 0.1 and 0.13% v/w) replicated thrice under ambient laboratory condition (28±2°C temperature and 75±5% relative humidity). The phytochemical screening showed the presence of flavonoids, saponins, tannins, cardiac glycoside in both plants, while alkaloids was present in A. melegueta and absent in X. aethiopica. The mortality of C. maculatus increased gradually with exposure time and dosage of the plant powders.
[Show full text]
Chemical Composition and Product Quality Control of Turmeric
Stephen F. Austin State University SFA ScholarWorks Faculty Publications Agriculture 2011 Chemical composition and product quality control of turmeric (Curcuma longa L.) Shiyou Li Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Wei Yuan Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Guangrui Deng Ping Wang Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Peiying Yang See next page for additional authors Follow this and additional works at: http://scholarworks.sfasu.edu/agriculture_facultypubs Part of the Natural Products Chemistry and Pharmacognosy Commons, and the Pharmaceutical Preparations Commons Tell us how this article helped you. Recommended Citation Li, Shiyou; Yuan, Wei; Deng, Guangrui; Wang, Ping; Yang, Peiying; and Aggarwal, Bharat, "Chemical composition and product quality control of turmeric (Curcuma longa L.)" (2011). Faculty Publications. Paper 1. http://scholarworks.sfasu.edu/agriculture_facultypubs/1 This Article is brought to you for free and open access by the Agriculture at SFA ScholarWorks. It has been accepted for inclusion in Faculty Publications by an authorized administrator of SFA ScholarWorks. For more information, please contact [email protected]. Authors Shiyou Li, Wei Yuan, Guangrui Deng, Ping Wang, Peiying Yang, and Bharat Aggarwal This article is available at SFA ScholarWorks: http://scholarworks.sfasu.edu/agriculture_facultypubs/1 28 Pharmaceutical Crops, 2011, 2, 28-54 Open Access Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.) ,1 1 1 1 2 3 Shiyou Li* , Wei Yuan , Guangrui Deng , Ping Wang , Peiying Yang and Bharat B. Aggarwal 1National Center for Pharmaceutical Crops, Arthur Temple College of Forestry and Agriculture, Stephen F.
[Show full text]
Andrew's Rogan Josh Recipe Ingredients
Andrew’s Rogan Josh Recipe Ingredients: - Garlic/Ginger paste(4 garlic cloves and about 1 inch of fresh ginger chopped if you can’t get the paste - blended with water into a paste) - 2 Tablespoons of oil - 1 lb of meat chopped into cubes (lamb is best but you can use beef or chicken) - 2 or 3 tomatoes (chopped) - 2 onions (finely chopped) - 5 cardamom pods (whole) - 4 cloves - 1 or 2 bay leaves - 5 or 6 black pepper corns - 1 and 1/2 cinnamon sticks - Good teaspoon of cumin seeds - 1 teaspoon of ground coriander - 2 teaspoons of paprika - 1 teaspoon of cayenne pepper - 3 or 4 tablespoons of plain yogurt - 1/4 teaspoon of garam masala (not essential - I usually forget about it) - Juice of 1/2 a lemon Heat the oil and brown the meat cubes. Take the meat out and set it to one side. Put the bay leaves, cloves, cardamom, pepper corns and cinnamon into the oil while it’s still hot. Stir it around until the bay leaves change colour and the cloves begin to swell. Add the onions and fry for 5 minutes or so - until they turn a lovely brown colour. Add the ginger/garlic paste and stir for 30 seconds. Now add the coriander, cumin, cayenne and paprika and stir for another 30 seconds. Return the meat and its juices to the pan and stir for 30 seconds. Add the tomato and after a minute or so add 1 tablespoon of yogurt. After stirring in the yogurt until it’s well blended, add the rest of the yogurt.
[Show full text]
Method Nutrition.Pdf
Cold Press Juice Pure Apple, Spinach, Kale, Cucumber, Celery, Ginger, Lemon Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 174 41 1 7 176 17 Vital Apple, Cucumber, Kale, Carrots, Beets, Ginger, Lemon Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 229 60 0 4 264 25 Revival Turmeric, Ginger, Filtered Water, Lemon Juice, Agave, Cayenne Extract Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 175 46 1 1 4 39 Charolade Lemon Juice, Coconut Water, Filtered Water, Ginger, Maple Syrup, Activated Charcoal, Cayenne Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 124 30 0 0 74 28 Drive Yams, Pears, Apples, Carrots, Cinnamon, Maca Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 572 140 1 8 161 40 Glow Cantelope, Rose Water Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 166 40 1 4 78 38 Seedless Watermelon Juice, Lime Juice, Mint Leaves Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 161 41 0 2 0 0 Acai Lemonade Acai, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 246 54 5 2 11 45 Pitaya Lemonade Pitaya, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 242 57 3 2 3 47 Turmerade Turmeric, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 242 56 4 2 2 45 Green Matcha Almond Milk, Spirulina, Matcha Green Tea, Vanilla, Chlorophyll, Cinnamon, Maple
[Show full text]
Herbs Are Obtained from the Leaves of Herbaceous (Non-Woody) Plants
SPICE UP YOUR DIET -- AND YOUR HEALTH Spices not only taste good, but they're good for your health, as registered dietitian Keri Glassman explains: Calorie free medicine! That is the beauty of spices. Most people think of spices as ingredients to simply add flavor to meals without adding calories. They actually help you save calories by adding flavor and helping you avoid adding heavy sauces, butter or other fats... But the BEST part is that not only do they save you calories and add flavor, they are actually VERY high in nutritional value! Did you know that cinnamon has more antioxidants than blueberries? From helping you keep your mind young to controlling blood sugar, everyone should be adding some spice in their life! Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative. Herbs and Spices: Herbs and spices are a great source of antioxidants, vitamin, and minerals. Basil: Source of vitamin K, iron, calcium, vitamin A, dietary fiber, manganese, magnesium, vitamin C and potassium. • Heart Protection- Basil is a good source of Vitamin A, a strong antioxidant that has been shown to protect against free radical damage that leads to build up of plaque on artery walls.
[Show full text]
Season with Herbs and Spices
Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard,
[Show full text]
Assessment of Polyphenol Content, in Vitro Antioxidant, Antimicrobial and Toxic Potentials of Wild Growing and Cultured Rue Dragana R
Journal of Applied Botany and Food Quality 87, 175 - 181 (2014), DOI:10.5073/JABFQ.2014.087.025 1Department of Pharmacy, Faculty of Medicine, University of Niš, Serbia 2Institute for Biology and Human genetics, Faculty of Medicine, University of Niš, Serbia 3Department of Ecology and Biology, Faculty of Sciences, University of Niš, Serbia Assessment of polyphenol content, in vitro antioxidant, antimicrobial and toxic potentials of wild growing and cultured rue Dragana R. Pavlović1*, Marija Vukelić2, Stevo Najman2, Milica Kostić1, Bojan Zlatković3, Tanja Mihajilov-Krstev3, Dušanka Kitić1 (Received March 12, 2014) Summary The plant contains active compounds like flavonoids, alkaloids, cou- marin derivatives, lignans and essential oils (PDR, 2000). The drug Ruta graveolens L. (rue) is an edible medicinal plant that is tradition- (rue herb and/or leaves) is antimicrobial, abortifacient, and photo- ally used in various countries. This study aimed to investigate and sensitizing. As the current information shows, it expresses pharma- compare the phenolic content, antioxidant capacity, antibacterial and cological functions including anti-inflammatory, analgesic, antian- cytotoxic activities of the methanolic and ethanolic extracts of wild drogenic, antihyperlipidemic, antihyperglycemic, xantine oxidase growing and cultured rue. The total phenolic content of the tested ex- inhibition and anticancer activities, among others (ASGARPANAH and tracts varied from 57.90 to 166.91 mg of catechin equivalent (CE)/g KHOSHKAM, 2012; YANG et al., 2006). of extract and the total flavonoid content from 4.18 to 26.87 mg of VITKOVA and PHILIPOV (1999) conducted a comparative phyto- rutin equivalent (Ru)/g of extract. All the tested samples exhibited chemical study of rue with material from natural Bulgarian popula- significant antioxidant potential in DPPH radicals scavenging and tions of the species and from cultivated specimens.
[Show full text]
A Review of the Literature
Pharmacogn J. 2019; 11(6)Suppl:1511-1525 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Original Article www.phcogj.com Phytochemical and Pharmacological Support for the Traditional Uses of Zingiberacea Species in Suriname - A Review of the Literature Dennis RA Mans*, Meryll Djotaroeno, Priscilla Friperson, Jennifer Pawirodihardjo ABSTRACT The Zingiberacea or ginger family is a family of flowering plants comprising roughly 1,600 species of aromatic perennial herbs with creeping horizontal or tuberous rhizomes divided into about 50 genera. The Zingiberaceae are distributed throughout tropical Africa, Asia, and the Americas. Many members are economically important as spices, ornamentals, cosmetics, Dennis RA Mans*, Meryll traditional medicines, and/or ingredients of religious rituals. One of the most prominent Djotaroeno, Priscilla Friperson, characteristics of this plant family is the presence of essential oils in particularly the rhizomes Jennifer Pawirodihardjo but in some cases also the leaves and other parts of the plant. The essential oils are in general Department of Pharmacology, Faculty of made up of a variety of, among others, terpenoid and phenolic compounds with important Medical Sciences, Anton de Kom University of biological activities. The Republic of Suriname (South America) is well-known for its ethnic and Suriname, Paramaribo, SURINAME. cultural diversity as well as its extensive ethnopharmacological knowledge and unique plant Correspondence biodiversity. This paper first presents some general information on the Zingiberacea family, subsequently provides some background about Suriname and the Zingiberacea species in the Dennis RA Mans country, then extensively addresses the traditional uses of one representative of the seven Department of Pharmacology, Faculty of Medical Sciences, Anton de Kom genera in the country and provides the phytochemical and pharmacological support for these University of Suriname, Kernkampweg 6, uses, and concludes with a critical appraisal of the medicinal values of these plants.
[Show full text]
Garlic-Rosemary Mushrooms Garlic-Rosemary Mushrooms from Million Hearts from Million Hearts
Garlic-Rosemary Mushrooms Garlic-Rosemary Mushrooms From Million Hearts From Million Hearts Servings: 4 Preparation Time : 20 Min. Servings: 4 Preparation Time : 20 Min. Ingredients: Nutrition Information Ingredients: Nutrition Information Per Serving: Per Serving: 1 oz bacon, (about 1 1/2 slices), chopped Calories 89 1 oz bacon, (about 1 1/2 slices), chopped Calories 89 1 1/2 pounds mixed mushrooms (shiitake, Portobello, etc.) cut into 1/4 1 1/2 pounds mixed mushrooms (shiitake, Portobello, etc.) cut into 1/4 inch slices Total Fat 3g inch slices Total Fat 3g 2 medium cloves of garlic, finely chopped 2 medium cloves of garlic, finely chopped 1 1/2 teaspoons chopped fresh rosemary Cholesterol 9mg 1 1/2 teaspoons chopped fresh rosemary Cholesterol 9mg 1/4 teaspoon salt Sat. Fat 1g 1/4 teaspoon salt Sat. Fat 1g Freshly ground pepper to taste Sodium 316mg Freshly ground pepper to taste Sodium 316mg 1/4 cup dry white wine (or chicken broth) 1/4 cup dry white wine (or chicken broth) Carbs 8g Carbs 8g Directions: Fiber 1g Directions: Fiber 1g 1. Cook bacon in a large skillet over medium heat until just beginning to Protein 7g 1. Cook bacon in a large skillet over medium heat until just beginning to Protein 7g brown (about 4 minutes). brown (about 4 minutes). 2. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring 2. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8-10 minutes. occasionally, until almost dry, 8-10 minutes. 3. Pour in wine (or chicken broth) and cook until most of the liquid has evaporated 3.
[Show full text]
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
[Show full text]