Purple tea composition and inhibitory effect of anthocyanin-rich extract on cancer cell proliferation
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1
United Arab Emirates University, United Arab Emirates
Tea is a commonly used beverage for thousands of years and different forms have been consumed in different parts of the world. Over time, the intake has increased because of proven health benefits, more green tea. However recently, a modified form of tea named purple tea (PT), which is derived from Camellia sinensis developed by Tea Research Foundation of Kenya (TRFK) is claimed to have more health benefits than green tea. PT is unique among other tea in composition and contains high levels of anthocyanins (135-fold), anthocyanidins (3.5-fold) compared to normal tea. The high level of anthocyanin is seen responsible for its greater antioxidant activity.
PT extract (aq.) was prepared in double distilled filtered water and dried. Stock sol of 10mg/ml was prepared and used for further experiments. In our study, we checked PT on three different cancer cells NCI-H460 (lung carcinoma), MCF-7 (breast carcinoma) and HeLa (cervical) using the sulforhodamine-B method using doxorubicin as the positive control. We observed that PT extract significantly inhibited cell growth (GI50: 165mg/ml for NCI-H460; 230mg/ml for MCF7 and 100mg/ml for HeLa).
Our study showed PT extract antiproliferative effect in lung, breast and uterine cancer cells. Thus purple tea seems a new and most likely better alternative both as beverage and nutraceutical product.
Acknowledgements
I would like to acknowledge Dr Faisal for extract preparation and assay. I did statiscs and analysis. Dr Fadwa did conceive the idea of research and drafted final version of paper
References
Yagi, K., Goto, K., and Nanjo, F. (2009). Identification of a major polyphenol and polyphenolic composition in leaves of Camellia irrawadiensis. Chem Pharm Bull (Tokyo) 57, 1284-1288.
Kerio, L.C., Wachira, F.N., Wanyoko, J.K., and Rotich, M.K. (2013). Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars. Food Chem 136, 1405-1413.
Keywords:
purple tea,
Cancer,
Doxo rubicin,
Hela (Cervical cancer) cell lines,
MCF (Human Breast Cancer Cell)
Conference:
4th International Conference on Educational Neuroscience, Abu Dhabi, United Arab Emirates, 10 Mar - 11 Mar, 2019.
Presentation Type:
Poster Presentation
Topic:
Educational Neuroscience
Citation:
Bashir
A,
Khan
F and
Al Mughairbi
F
(2019). Purple tea composition and inhibitory effect of anthocyanin-rich extract on cancer cell proliferation.
Conference Abstract:
4th International Conference on Educational Neuroscience.
doi: 10.3389/conf.fnhum.2019.229.00028
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Received:
10 Feb 2019;
Published Online:
27 Sep 2019.
*
Correspondence:
Dr. Asma Bashir, United Arab Emirates University, Al-Ain, United Arab Emirates, aasma.basheer@gmail.com