Allelopatic and In Vitro Anticancer Activity of Stevia and Chia
Allelopatic and In Vitro Anticancer Activity of Stevia and Chia

Summary/Abstract: Stevia rebaudiana (Bertoni) Bertoni (Asteraceae) and Salvia hispanica L. (Lamiaceae) (chia) are functional foods used worldwide today. Additionally, aerial parts of both plants contain valuable secondary metabolites. Chemical composition of stevia and chia exhibits wide variations depending on geographic region, climatic conditions, time of plant collection etc. Nowadays there is a renewed interest on plants bioactive compounds concerning two important health problems: contamination of the environment with agrochemicals and inability to treat cancer. The aim of this study was to evaluate allelopathic and in vitro anticancer activity of water extracts made from the aerial parts of micropropagated stevia and chia grown in Bulgaria in laboratory conditions. The allelopathic potential was evaluated using germination and root/shoot elongation assays and Allium cepa-test. Water extracts of plants tested had no significant influence on seed germination, but affected seedling growth. Chia was more effective in suppressing growth, as compared to stevia. Effective Concentration causing 50% growth inhibition (EC50) value was determined: 11.12 g/l (stevia) and 6.17 g/l (chia). After exposure to extracts (EC50, for 24 h) mitotic indices in root meristem cells were extremely low. In such a case it is not recommended to score chromosomal aberrations. The results of the study revealed that water extract of chia possess much stronger allelopathic activity than stevia. Cytotoxic effect in vitro was evaluated using cell proliferation/viability of human hepatoma cell line SK-HEP-1. In the present study, stevia and chia water extracts had no influence on cancer cell line tested.

• Details
• Contents