A Comparative Study for the Effects of Laboratory and Commercially Prepared Plum Extracts on Colon-26 Adenocarcinoma Cells

Abstract

Aim Oxidative stress in intestine which arises from digestion and metabolism of various foods has been linked to initiation and progression of colon cancer. Fruits and vegetables contain phenolic anti-oxidants, which are non-toxic and can have significant impact on Colorectal Cancer (CRC). The objective of the present research was to investigate plum effects on colon cancer cells proliferation. We hypothesized that plum can inhibit cancer growth by preventing oxidative stress due in part to its high concentration of polyphenols. Methods We compared a commercial preparation of Plum Extract (PE60) with a laboratory-prepared extract of plum for their polyphenols, flavonoids, and anti-oxidation activity using established assay protocols. We then tested their anticancer effects on using colon-26 adenocarcinoma cells using a MTT cell proliferation assay. Results We found that PE60, a commercial plum extract, was rich in phenolic/flavonoids contents and significantly inhibited colon cancer cell growth. The laboratory preparation of methanol extract of plum skin when adjusted for polyphenolic contents showed similar effects to that of PE60. Conclusion Our data suggest that regular consumption of plum fruits in the form of concentrated "whole fruit juice" may be a potential strategy for preventing or treating colon cancer.