Antiradical capacity and induction of apoptosis on HeLa cells by a Phaseolus vulgaris extract

Xochitl Aparicio-Fernández, Rosalia Reynoso-Camacho, Eduardo Castaño-Tostado, Teresa García-Gasca, Elvira González De Mejía, S. Horacio Guzmán-Maldonado, Guillermo Elizondo, Gad Gabra Yousef, Mary Ann Lila, Guadalupe Loarca-Pina

Research output: Contribution to journalArticlepeer-review


Jamapa bean is a black Phaseolus vulgaris variety rich in condensed tannins, anthocyanins and flavonols with interesting biological activities. The objective of this work was to evaluate the antiradical capacity (ARC) of a Jamapa bean methanolic extract (BME) and some of the proanthocyanidin-rich fractions derived from it, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The effect of the BME on some proteins involved in apoptosis on HeLa cells was also evaluated. A strong correlation between proanthocyanidin concentration in BME and antiradical capacity was found, suggesting that these compounds contribute significantly to antiradical activity. BME was a better radical scavenger than butylated hydroxytoluene (45.6 and 33.9% ARC at 400 μM, respectively). Two proanthocyanidin-rich fractions obtained after a preliminary separation of the BME using Toyopearl (TP4 and TP6) exhibited a higher antiradical activity than the parent extract. The treatment of HeLa cells with 35 μg BME/ml/24 h increased the expression of Bax and Caspase-3, pro-apoptotic proteins (6.13 and 1.2 times for Caspase-3 and Bax, respectively). The mechanism of action of some proteins involved in apoptosis was also evaluated, and the results suggest that black Jamapa bean could be an important source of polyphenolic compounds with potential biological use as antioxidant and anticancer agents.

Original languageEnglish (US)
Pages (from-to)35-40
Number of pages6
JournalPlant Foods for Human Nutrition
Issue number1
StatePublished - Mar 2008


  • Antiradical capacity
  • Apoptosis
  • HeLa cells
  • Phaseolus vulgaris L.
  • Phenolic compounds

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

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