The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro

Abstract

Background and Objective: Chickpea is an essential legume, a staple food in many cultures, and contains nutrients with potential health benefits. The chickpea water/aquafaba (CPW) leached out after cooking is usually discarded, which may potentially have significant anticancer and other health-beneficial properties. This study compared the in vitro bioactivity of CPW with chickpea polyphenol extract (CPPE) to evaluate its impact on pathways of colorectal cancer progression and development. Findings: Morphological observation by APOPercentage, cell viability detection using a cytotoxic assay, and cell migration-scratch assay points to measure rate of metastasis were employed. Overall antioxidant activity of CPW and CPPE were measured using ABTS and DPPH free-radical assays. At 50 µg/mL concentration and above, both CPW and CPPE extracts significantly reduce cell viability in HT-29 colon cancer cell lines (p