Analysis of the tumoral cytotoxicity of green tea-infusions enriched with broccoli
Author: Raúl Domínguez-Perles and Diego A. Moreno and Cristina García-Viguera
Broccoli has risen as rich in bioactive phytochemicals (glucosinolates and phenolic compounds) closely linked with the reduction of cancer risk. Green tea infusion is a beverage that also contains anticarcinogenic compounds, mainly represented by flavanols. The compounds present in new broccoli-enriched green tea drinks and their potential antitumoral activity in vitro were evaluated. The distinct compounds present in the prepared beverages were identified by HPLC–PAD–ESI-MSn and quantified by HPLC–PAD. Caco-2 and CCD-18Co cell lines were exposed to growing percentages (0.2–5%) of infusions of distinct combinations of plant material. The time-dependent cytotoxicity on the malignant cells was also achieved. Cell death was evaluated by trypan blue dye exclusion and a more efficient specific cytotoxic effect on Caco-2 cells was observed on the cells incubated with the mixture of broccoli and green tea than on cells exposed to control infusions. Broccoli added to green tea resulted in a combination of phytochemicals with antitumoral activity with potential for further developments in mechanistic models and the design of novel foods.