Free radical scavenging activity and cytotoxicity study of fermented oats (Avena sativa)

Abstract

Oats (Avena sativa) is a cereal crop of utmost significance with rich therapeutic and nutritive value. Bioactive substances like tocopherols, phenolic acids, alkylresorcinols, beta-glucan, and avenanthramides present in Avena sativa significantly contribute towards its medicinal action. The current research study aims to assess the antioxidant and anti-cancer efficiency of fermented (FO) and non-fermented (NFO) samples of Avena sativa. In vitro anticancer studies on oats were assessed using colon malignant growth cell lines (HT29) by MTT assay. In vitro studies revealed that fermented and non-fermented oats displayed higher antioxidant activity, having a corresponding IC50 value of 201.03 µL and 236.46 µL, respectively. The cancer cell death percentage at 250 µg/mL concentration ranged between 58.19% and 51.85%, respectively.