Effect of antioxidant extracts from Cinnamomum cassia on MCF-7 Cells.

Cinnamon is a popular culinary spice used for flavoring and in traditional medicine and it extract induces apoptosis in many cell lines. Therefore, the present study evaluated that the nutrition values of cinnamon and total phenolic content was measured in cinnamon powder, and cinnamon extracted with water. Radical scavenging activities of cinnamon powder and total phenolics fractionation with HPLC analysis were determined. Cell lines MCF-7 were treated with cinnamon powder and cinnamon extracted with water as well as ethanol at different concentrations and compared to with Wish Cells (Human normal cells). Cinnamon demonstrated that the radical scavenging activities of cinnamon powder and cinnamon ethanol extract by 60% found higher DPPH by 87.82 and 84.39% at concentrate 1000 µg/ml than other treatments and the optimum solvent percentage was 60% ethanol with the cinnamon sample therefore; the total phenolics was fractionation with HPLC analysis to found ten phenolics acid compounds. The cytotoxicity of cinnamon against MCF-7 was substantial for100 µg/ml with cinnamon extracted by 60% ethanol followed by cinnamon extracted with water and 100% ethanol as well as cinnamon powder and cinnamon extracted by 30% ethanol, respectively. It was obvious that the cytotoxic effects of cinnamon extraction increased with increasing concentration. The study concludes that cinnamon at different extracts antioxidant activity and it has been confirmed to have cytotoxic effect antitumor on the breast cancer MCF-7 cell line at different concentrations.