Cooking Process Decreased Nutaceutical Contents And Anticancer Effects Of Angelica Keiskei In Human Cancer Cells

Changes of nutraceuticals and anticancer effects of Angelica keiskei with cooking process were evaluated. Cooked Angelica keiskei was prepared with heat in boiling water at 100°C for 5min, 10min and 20 min, respectively. The contents of carotenoids and chlorophyll of raw Angelica keiskei were higher than those in cooked Angelica keiskei and the contents significantly decreased by the cooking treatment in a time-dependent manner. The juice of Angelica keiskei inhibited the survival of AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells in MTT assay and growth inhibition test. The juice of raw Angelica keiskei exhibited stronger antiproliferative effect than that of cooked Angelica keiskei against the cancer cells. The juice of raw Angelica keiskei showed a higher inhibitory effect (83%) on the growth of AGS human adenocarcinoma cells than that of the 20 min cooked Angelica keiskei (47%) at 40 μl/mL. The raw Angelica keiskei induced apoptosis in the AGS cells by DAPI staining. The raw Angelica keiskei induced apoptosis in the AGS cells was associated with the decreased mRNA and protein expressions of the anti-apoptotic Bcl-2 and increased the expressions of Bax. The content of lutein of raw Angelica keiskei was higher than that in cooked. Lutein also induced apoptosis in the AGS cells associated mRNA and protein expressions of Bcl-2 and Bax.