Yellow zucchini compounds associated with the death of tumor cells

Researchers at the Genotoxicology Laboratory of the University of Córdoba and the area of ​​Genomics and Biotechnology at the IFAPA Center La Mojonera in Almeria (Spain) have associated compounds from the skin and flesh of yellow zucchini with the death of tumor cells. Specifically, the experts have detected that certain vitamins and pigments of this vegetable slow the growth of cancer in human leukemia cell lines. Tests with a model organism, the Drosophila melanogaster fly, have revealed their antitoxic potential for DNA that protects against oxidative damage.
The scientists analyzed the levels of four compounds present in the fruit: lutein, zeaxanthin, beta-carotene, and vitamin C. They performed in vivo tests with all of them to evaluate the possible antitoxic effects of these substances on the genes, as well as in vitro tests to determine their influence on cell death and destruction.
The results of the study, entitled 'The role of Zucchini and Its Distinctive Components in the Modulation of Degenerative Processes: Genotoxicity, Anti-Genotoxicity, Cytotoxicity and Apoptotic Effects', which was published in the Nutrients journal, also point out that this variety of vegetables has a greater anti-tumor potential than light green or white zucchini.

Full article available here.

Source: Fundación Descubre

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