IMPACT OF ANTIOXIDANT ACTIVITY OF SECHIUM EDULE (CHAYOTE), IN PREVENTION OF CANCER

K. Janviere; J Karemera; I Cedrick; Y J Clementine; G R. Neel

K. Janviere
J Karemera
I Cedrick
Y J Clementine Department of Bio Medical Lab Science, Ruhengeri Institute of Higher Education
G R. Neel Department of Biotechnologies, Ruhengeri Institute of Higher Education, Rwanda

Keywords: Antioxidant Activity, Sechium edule, Chayote, Cancer.

Abstract

Chayote (Sechium edule) is a pear-shaped, light green vegetable belonging to the Cucurbitaceae or gourd family. The antioxidant activities of Sechium edule extracts were tested by different established in vitro methods, namely reducing power, β-carotene linoleate model and 1,1- diphenyl-2 picrylhydrazyl (DPPH) radical-scavenging. Leaf ethanolic extracts and seed extracts showed strong inhibitory activity by β-carotene bleaching (AA values of 90%). Furthermore, these extracts exerted hydrogen-donating ability in the presence of DDPH stable radical (IC50 2 μg/ml). These extracts also showed strong reducing power by the potassium ferricyanide reduction method. Leaf and seed extracts may be exploited as bio preservatives in food. Eating Chayote has many health benefits.

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