Propolis as a functional plant-derived food: antioxidant and anti-cancer properties from Şırnak and Hakkari Regions

Abstract This study evaluates the chemical composition, antioxidant activities, and anti-cancer potential of propolis from 12 key beekeeping regions in Şırnak and Hakkari. Significant variations in phytochemical compounds, such as Chrysin, Caffeic Acid, Kaempferol, Rosmarinic acid, Quercetin-3-D-xyloside, and Quercetin, were identified. These compounds are known for their antioxidant and potential anti-cancer properties. Propolis extracts were obtained using Soxhlet extraction with n-hexane and ethanol, followed by GC–MS and LC–MS/MS analyses to identify volatile and phytochemical compounds. Antioxidant activity was assessed using DPPH and iron chelation assays. The anti-cancer potential of propolis was assessed against lung and breast cancer cell lines by evaluating cell proliferation and determining IC 50 values. The findings offer insights into the bioactive properties of the propolis from Şırnak for potential therapeutic applications. Preliminary cytotoxicity tests identified samples 3, 5, 6, 7, 9, and 10 as particularly effective. These samples were tested on lung (HUVEC, A549, H1975) and breast cancer cell lines (MDA-MB-231, MCF-7, MCF-10A) at various concentrations, with IC 50 values determined using the MTT assay. Propolis samples numbered 5, 7 and 9 showed significant activity in inhibiting cell proliferation and migration in breast cancer cell lines, while samples numbered 5, 7 and 10 were more effective in lung cancer cell lines. These findings underscore the potent antioxidant and anti-cancer properties of propolis, highlighting the significant influence of chemical composition and geographical origin. Further investigations, particularly in vivo and clinical studies, are essential to elucidate its therapeutic potential and underlying anti-cancer mechanisms.