Açai (Euterpe oleracea Mart.) Seed Extract Induces Cell Cycle Arrest and Apoptosis in Human Lung Carcinoma Cells

Abstract

Açai fruit has been studied for its antioxidant properties, with positive feedback against many diseases, including cancer. Although açai seeds are not edible, their composition has been studied in order to find new applications and reduce garbage generation. This study aimed to evaluate the cytotoxic effects and impacts on the cell cycle and apoptosis of açai seed extract (ASE) on human lung carcinoma cell line (A549). Antioxidant activity of açai seed extract (ASE) was measured by DPPH assay, Trolox Equivalent Antioxidant Capacity (ABTS/TEAC), Ferric Reducing Ability (FRAP) and Oxygen radical absorbance capacity (ORAC) assays. Human lung carcinoma cell viability (A549) was monitored by MTT assay method and the effects on cell cycle and apoptosis were measured by flow cytometry. The results indicate high antioxidant activity in ASE and high values of total phenolic compounds (37.08 ± 8.56 g gallic acid/100 g). The MTT assay showed a maximum decrease (72.07%) in the viability of A549 cells after 48 h treatment with ASE (200 µg/mL). Flow cytometer analysis revealed that ASE increased the percentage of cells in G0/G1 phase and promoted a high increase of apoptotic cells when compared to the untreated cells. The present study suggests that ASE has a high antioxidant capacity and may have a protective effect against lung cancer.

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

“…[4][5][6]. Their large content in biological compounds is reflected in their antioxidant, anti-inflammatory, and anticancer properties [7][8][9][10]. In addition, several studies have shown the beneficial properties of açai against chronic diseases, such as obesity [11,12], neurodegenerative [13], or cardiovascular diseases [14].…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

“…During the last few years, it has been discovered that red or purple colors are characteristic of fruits with a high content of bioactive compounds [6][7][8][9], and this is the reason for why açai has been deeply studied [10][11][12][13]. Some researchers have discovered that it is one of the richest fruits in terms of natural antioxidants (anthocyanins, phenolic compounds, vitamins, etc.…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

“…[10] has supported its application in different fields such as cosmetics [11,12], the treatment of neurological disorders [13], or the destruction of carcinogenic cells [14,15], thanks to its high polyphenolic compositions. The antioxidant capacity and anti-inflammatory action of either açai pulp or açai juice have been studied in humans [13] as well as in cell culture models [16].The recently discovered antioxidant [17], anti-inflammatory [8,18], and anticancer [14,19] properties have been attributed to its high content in anthocyanins and phenolic compounds. Phenolic compounds are generally associated with health-promoting properties and the prevention of different degenerative diseases, since they seem to be responsible for the antioxidant properties and anticancer capacities of certain foods [20,21].…”

“…Its high in vivo and in vitro antioxidant activity (anthocyanins, phenolic compounds, vitamins, etc.) [10] has supported its application in different fields such as cosmetics [11,12], the treatment of neurological disorders [13], or the destruction of carcinogenic cells [14,15], thanks to its high polyphenolic compositions. The antioxidant capacity and anti-inflammatory action of either açai pulp or açai juice have been studied in humans [13] as well as in cell culture models [16].…”

“…The recently discovered antioxidant [17], anti-inflammatory [8,18], and anticancer [14,19] properties have been attributed to its high content in anthocyanins and phenolic compounds. Phenolic compounds are generally associated with health-promoting properties and the prevention of different degenerative diseases, since they seem to be responsible for the antioxidant properties and anticancer capacities of certain foods [20,21].…”