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Issue 6, 2011
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Antioxidant, pro-oxidant and cytotoxic properties of parsley

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Parsley (Petroselinum crispum) leaves were macerated with a mixture of methanol: water: acetic acid to produce a crude extract which was then defatted with (40°–60°) petrol. Antioxidant activity of the extract was evaluated using a battery of in vitro assays, viz., iron(III) reduction, iron(II) chelation and free radical scavenging assays. Evaluation of the pro-oxidant activity of the extract was based upon its effects upon DNA fragmentation and protein carbonylation. Cytotoxicity and apoptotic effects of the extract were determined in non-cancerous CV1-P fibroblast and cancerous A375 melanoma cells using MTT and LDH tests and caspase 3-like activity assay. The highest concentration, 2.0 mg ml−1, decreased the viability of both cell lines, however, the cancerous melanoma cells were slightly susceptible to the effects. The observed cytotoxicity was not due to the caspase 3 activity. In conclusion, the toxicity might be explained by the pro-oxidative activity of components within the extract against proteins and/or DNA but it is not related to caspase 3-dependent apoptosis within cells.

Graphical abstract: Antioxidant, pro-oxidant and cytotoxic properties of parsley

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Publication details

The article was received on 16 Feb 2011, accepted on 02 May 2011 and first published on 18 May 2011

Article type: Paper
DOI: 10.1039/C1FO10027K
Citation: Food Funct., 2011,2, 328-337
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    Antioxidant, pro-oxidant and cytotoxic properties of parsley

    H. J. D. Dorman, T. A. Lantto, A. Raasmaja and R. Hiltunen, Food Funct., 2011, 2, 328
    DOI: 10.1039/C1FO10027K

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