Study anticancer effects of moringa oleifera leaf water extract on MCF-7 breast-cancer cells and using its leaves powder as food additive

Abstract EN

Breast cancer is the most common cancer among women, representing 23% of the total new cases and the second leading cause of cancer death in women.

Natural medicines have been proven to be a good source of narrative agents with a pharmaceutical potential.

Moringa oleifera consists of diverse plant chemicals that exhibit anti-cancer action through cytotoxic effects on various cancer cells.

The objectives of the present study are to explore the effects of natural compounds of Moringa oleifera leaf water extract (MoWE) on the proliferation of MCF-7 cells.

The second objective is to investigate the possibility of using Moringa oleifera (whole leaf) as natural food additives in some food products (gruel and biscuits).

Results showed that MoWE possesses antioxidant scavenging DPPH activity (74.53% ).

Total polyphenolics, flavonoids and tannins were 44.77 mg GAE/ml, 5.86 and 22.16 mg QE /ml, respectively.

The MoWE also exerted cytotoxic effect on MCF-7 cells with IC50 = 600µg/ml.

MoWE induced down regulation of Bcl-2 and up-regulation of Bax proteins expression levels.

The elevation of fourteen folds in Bax/Bcl-2 ratio was recorded in MoWE-treated groups.

These results suggest that Moringa leaf water extract may have beneficial effects for the reduction of breast cancer growth, and new therapeutic strategy for the treatment of human cancers.

The nutritive values of both gruel and biscuit were improved.

The proximate chemical composition of gruel in the sample-3 (7.5% ) was contained 21.86% moisture, 8.85 % protein, 5.28 % fat, 68.48% carbohydrate, 2.28% ash.

While the proximate chemical composition of gruel in the sample-3 (7.5% ) was contained 7.6% moisture, 10.21 % protein, 6.21 % fat, 73.56% carbohydrate, 1.8% ash.

So Moringa oleifera leaf powder can be used as food additives to elevate the nutritive value of children foods.