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Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities

Overview of attention for article published in Food Chemistry, March 2013
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Title
Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities
Published in
Food Chemistry, March 2013
DOI 10.1016/j.foodchem.2013.03.039
Pubmed ID
Authors

Hosam M. Habib, Wissam H. Ibrahim, Regine Schneider-Stock, Hassan M. Hassan

Abstract

Lactoferrin (Lf), the main iron-binding protein of milk, has biological activities. We have evaluated the potential of camel milk lactoferrin for its ability to inhibit the proliferation of the colon cancer cell line, HCT-116, in vitro, DNA damage and its antioxidant activities for the first time. The antioxidant capacity of Lf was evaluated by different assays, including ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity and DNA damage, compared with vitamin C and rutin.

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The data shown below were collected from the profiles of 7 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 126 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 126 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 20 16%
Student > Master 19 15%
Researcher 14 11%
Student > Bachelor 13 10%
Professor > Associate Professor 6 5%
Other 18 14%
Unknown 36 29%
Readers by discipline Count As %
Agricultural and Biological Sciences 40 32%
Biochemistry, Genetics and Molecular Biology 15 12%
Medicine and Dentistry 9 7%
Nursing and Health Professions 4 3%
Chemistry 4 3%
Other 17 13%
Unknown 37 29%