Introduction: Considering increasing rate of in the incidence and mortality of breast cancers, increasing concerns arisen to find safer alternative approaches for conventional clinical treatments include chemotherapy or radiotherapy mainly due to their deleterious side effects and high cost. Herbal-derived ingredients such as phenolic compounds are of major interest In the continuous search for safer and more effective treatments. Present study aimed to assess anticancer, anti-inflammatory and antimicrobial capability of extracted poly phenols from olive leaves on both HER2 positive and negative breast cancer cell lines MCF7 and MDA231.
Methods: For the initial extraction of polyphenolic compounds, fresh and green olive leaves were powdered, lysed with water and ethanol (70:30) through sonication for 15 minutes. Its total antioxidant property was measured using the DPPH method. The biological effect of phenolic extract on normal cells and breast cancer cell lines was measured by MTT assay.
Results: The results demonstrated that phenolic extract inhibited cells survival in a dose and time dependent manner. Further, the superior antioxidant properties of phenolic compounds were found in specific concentrations compared to the standard sample of ascorbic acid.
Conclusion: It was concluded that obtained phenolic extract of olive leaves has a great potential to be used as anticancer agent due to its significant effect on inhibition of cell proliferation, growth and viability in breast cancer cells.
Keywords: phenolic compounds, olive leaf, breast cancer, antioxidant, anticancer drugs