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

Authors:
Hosam Habib
Hosam Habib
United Arab Emirates University
United Arab Emirates

Food Chem 2013 Nov 21;141(1):148-52. Epub 2013 Mar 21.

Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates.

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.

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http://dx.doi.org/10.1016/j.foodchem.2013.03.039DOI Listing
November 2013
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