Anticancer Activity of Crude Extract and Carotenoid Pigments from Vegetables

Ms. Ancilla Senoretta B. & Dr. V. Judia Harriet Sumathy*
Postgraduate & Research Department of Biotechnology, Women’s Christian College, Chennai – 600 006.

A B S T R A C T
Vegetables can be eaten either raw or cooked and play an important role in human nutrition. Being mostly low in fat and carbohydrates, but high in vitamins, minerals and fiber they contain important antioxidant such as vitamins A, C and E. When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Research has shown that compared with individuals who eat less than three servings of fruits and vegetables each day, those that eat more than five servings have an approximately twenty percent lower risk of developing coronary heart disease or stroke. Vegetables contain a great variety of other phytochemicals (bioactive non-nutrient plant compounds), some of which have been claimed to have   antioxidant, antibacterial, antifungal, antiviral and anti carcinogenic properties. Natural antioxidants such as vitamin C, tocopherols, flavonoids and other phenolic compounds are known to be present in certain plants. Recent studies have shown the importance of vegetables in a healthy diet in preventing degenerative diseases caused by oxidative stress. Vitamins and phytochemicals, such as ascorbic acid, carotenoids, polyphenols, and fiber have been regarded as the bioactive substances responsible for these effects and as spinach shows all these qualities it is highly recommended to add a daily intake of it. The present study is aimed at studying the Anticancer activity of Crude Extract and Carotenoid pigments of certain selected vegetables.
Keywords: Vegetables, Carotenoids, Phytochemicals, Spinach and Anticancer activity