A Study on Anti Cancer activity of Cauliflower Leaves Powder (Brassica oleracea var. botrytis L) in Lemon Juice

Abstract Cauliflower greens are neglected food by-products that are nutrient-dense and support sustainable agriculture and dietary interventions. This study aims to evaluate the radical scavenging properties of cauliflower greens while comparing organically and inorganically grown samples by analyzing their anticancer activities. Methodology: Cauliflower greens have been incorporated with lemon juice for better acceptability. Cytotoxicity test has been done to evaluate the anticancer property of cauliflower greens. Results. Anticancer screening showed dose-dependent reductions in cell viability (organic samples: 50% inhibition at 312.42 µg/mL). The results reveal a dose-dependent reduction in cell viability, with the percentage of viable cancer cells decreasing progressively as the concentration of cauliflower greens increased.