International Journal of Modern Biology and Medicine
ISSN: 2165-0136 (online)Search Article(s) by:
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Current Issue: Vol. 13 No. 1or Keyword in Title:
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Table of Content for Vol. 13 No. 1, 2022

Evaluation of Antioxidant Activities of Different Kinds of Cauliflower
Ruo-Gu Xiong, Kailibinuer Tuersun, Dan-Dan Zhou, Hua-Bin Li
 PP. 1 - 7
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ABSTRACT: Cauliflower is a vegetable with rich nutritional properties, and cultivated widely. The antioxidant activities, total phenolic contents (TPC) and total flavonoid contents (TFC) of different kinds of cauliflower were evaluated and compared, including purple cauliflower, green cauliflower and white cauliflower. The antioxidant activities of 50% ethanol and 80% methanol extracts of three kinds of cauliflower were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively. The TPC and TFC values of the extracts from three kinds of cauliflower were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. The results showed that purple cauliflower curds possessed the highest FRAP, TPC and TFC values. This study was helpful for the public to select cauliflower.

Evaluation and Comparison of Antiproliferative Properties of 48 Spices
Dan-Dan Zhou, Xu-Xia Ai, Ruo-Gu Xiong, Adila Saimaiti, Hua-Bin Li
 PP. 8 - 21
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ABSTRACT: Spice is widely consumed as flavorings in the world, and shows many bioactive activities. In this study, the antiproliferative activities of 48 spices on three kinds of cancer cells were systematically evaluated. The spices were extracted with 50% aqueous ethanol, and the antiproliferative effects of these extracts on human breast cancer cells MCF-7, human lung cancer cells A549 and human hepatoma cell HepG2 were investigated by the MTT assay. Furthermore, the dose-effect relationships of eight spice extracts having the highest antiproliferative activities on three kinds of cancer cells were studied. The results found that the antiproliferative activities varied greatly in different kinds of spices and different cancer cells. In addition, several spices had strong inhibition on the proliferation of all three kinds of cancer cells, such as garlic, rocambole, pod pepper, little green pepper, leek and leek flower stem. Moreover, most of eight spice samples could dose-dependently inhibit growth of three cancer cells. This paper would be helpful for the understanding of the anticancer activities of these spices, and several spices with strong antiproliferative activities could be of great potential to be developed into anticancer agents or functional foods.