Capsanthin Stimulates the Mitochondrial Apoptosis-Mediated Cell Death, following DNA Damage in MCF-7 Cells.

Carotenoids found in fruits and vegetables are compounds with significant biological activities. Epidemiological studies report that these compounds have significant anticancer effects, as well reducing the risk of cancer. In the present study, we aimed to determine the effects of capsanthin, an important carotenoid of paprika, on expressions of proteins playing roles in the mitochondrial apoptosis pathway, in addition to its possible cytotoxic and genotoxic effects in MCF-7 cells. Furthermore, possible oxidant/anti-oxidant roles of capsanthin on MCF-7 cells were investigated. The viability of MCF-7 cells was significantly decreased after 24 h of capsanthin application. After Comet analysis, it was determined that the capsanthin caused DNA damage on a dose-dependent manner. Furthermore, Western blot analysis showed that capsanthin application increased p53 and Bax protein expressions and caused a decrease in Bcl-2 protein level. Capsanthin treatment decreased catalase and glutathione levels but increased lipid peroxidation. These results show that the capsanthin causes oxidative stress and DNA damage, and increases mitochondrial apoptotic mechanism-mediated cell death after p53 and Bax protein activations.