Determination of Phytochemical Profile and Anti-Oxidation Activity of Annona Fruit and its Effect on Lymphoma Cell Proliferation| Chapter 5 | Challenges and Advances in Pharmaceutical Research Vol.1

 A high intake of some vegetables and fruits has been linked to a lower risk of cancer. We predicted that Annona fruit, which is high in fibres and phytochemicals with anti-cancer effects, could be useful in slowing lymphoma growth. The goal of this research was to extract the anticancer activity using a suitable solvent and analyse the phenolic content and antioxidation activity of the plants. Water, methanol, and chloroform solvents were used to extract the Annona fruit fractions. The total phenolic, flavonoids, and tannin content, anti-oxidation properties, and inhibition of in vitro cell proliferation using Ramos-1 lymphoma cells were all measured in each fraction. The phenolics, flavonoids, tannins, and anti-oxidation activity were highest in the methanol fractions. Although methanol extracts of skin, pulp, and seeds had a moderate influence on Ramos-1 cell growth, chloroform extracts of pulp and seeds had a substantial effect. Annona fruits may be useful in the prevention or treatment of lymphoma, according to our findings.

Author(s) Details:

Huda Mohammed Al-Shaya,
Cell and Molecular Biology Program, Department of Crop, Soil, & Environmental Sciences, University of Arkansas, Fayetteville, AR 7270, US and Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.

Haiwen Li,
Food Chemistry and Nutrition Science Research Laboratory, Virginia State University, Petersburg, VA 23806, USA.

Obaid U. Beg,
Food Chemistry and Nutrition Science Research Laboratory, Virginia State University, Petersburg, VA 23806, USA.


Anwar A. Hamama,
Common Research Laboratory, Agricultural Research Station, College of Agriculture, Virginia State University, Petersburg, VA 23806, USA.

Sarah Melissa Witiak,
Department of Biology, College of Natural and Health Sciences, Virginia State University, Petersburg, VA 23806, USA.


Paul Kaseloo,
Department of Biology, College of Natural and Health Sciences, Virginia State University, Petersburg, VA 23806, USA.


Rafat A. Siddiqui,
Food Chemistry and Nutrition Science Research Laboratory, Virginia State University, Petersburg, VA 23806, USA.

Please see the link here: https://stm.bookpi.org/CAPR-V1/article/view/6236