Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio

Year 2019, Volume: 3 Issue: 3, 137 - 143, 27.09.2019

Sevgi Gezici

https://doi.org/10.31015/jaefs.2019.3.4

Cited By: 8

Abstract

This research was performed
to assess cancer prevention and neuroprotective capacities of different parts
of Pistachio (Pistachio vera L.). Red
hulls, kernels and oleo-gum resins of Pistachio were extracted with
methanol-MeOH and distilled water-dH₂O, and subjected to in vitro biological assays varying from
100 to 1000 μg mL⁻¹ concentrations. Their anticancer activities were
evaluated against A549, MCF-7, and HeLa human cancer cells. Neuroprotective
activities of the extracts were tested through enzyme inhibition on AChE, BChE,
and TYR, which are closely related to pathogenesis of neurobiological disorders,
particularly Alzheimer's and Parkinson’s diseases. Due to cancer and
neurodegenerative diseases are associated with oxidative damage, the extracts
were analyzed for their antioxidant activities. With
respect to free radical scavenging activities of the extracts, red hull
extracts were found as the most potent ones both DPPH (67.95±1.13 to
80.55±0.12%) and ABTS (86.92±0.10 to 92.04±1.06%) radicals. The highest
anticancer activity were determined in MeOH and dH₂O extracts
obtained from oleo-gum resin against HeLa cells (IC₅₀ = 18.50±0.85
and 28.97±0.08
µg mL^-1, p< 0.01, respectively), whilst dH₂O-kernel
extract was found to have the weakest anticancer activity towards A549 cells
(IC₅₀ = 268.66±1.02 µg mL^-1, p< 0.01). Neuroprotective
potentials on AChE and BChE enzymes were resulted in the superiority of dH₂O-red
hull extract was exerted the highest inhibition on AChE and BChE enzymes with 81.50±0.08
and 62.96±1.01% inhibition, respectively. However, dH₂O extract from
oleo-gum resin showed the highest inhibitory effect on TYR enzyme (58.16±0.18% inhibition). P. vera is of valuable nutritional source
for human diet. Other than kernel parts used as food, waste parts like red
hulls and oleo-gum resins have been proven as a potential pharmacological
source. Consequently, this study reveals that non-food parts of Pistachio could
be valuable source for pharmaceutical industry.  

Keywords

Pistachio , cancer prevention , neuroprotective , antioxidant , enzyme inhibition

Thanks

The author would like to thank Advanced Technology Application and Research Center (ATARC), Kilis 7 Aralik University for their technical support.

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