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Food Chem. 2013 Nov 1;141(1):148-52. doi: 10.1016/j.foodchem.2013.03.039. Epub 2013 Mar 21.

Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities.

Author information

1
Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates. hosamh@uaeu.ac.ae

Abstract

Lactoferrin (Lf), the main iron-binding protein of milk, has biological activities. We have evaluated the potential of camel milk lactoferrin for its ability to inhibit the proliferation of the colon cancer cell line, HCT-116, in vitro, DNA damage and its antioxidant activities for the first time. The antioxidant capacity of Lf was evaluated by different assays, including ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity and DNA damage, compared with vitamin C and rutin.

PMID:
23768340
DOI:
10.1016/j.foodchem.2013.03.039
[Indexed for MEDLINE]

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