Raspberries Kill Breast, Colon Cancer Cells

Antioxidants in red raspberry extract have been shown to destroy stomach and colon cancer cells; however, the extracts may have an even more pronounced effect on breast cancer cells, according to a new study published in Nutrition Research.

Researchers at the Department of Nursing at Clemson University assessed the relative roles of low pH and high antioxidant levels in the killing of three cell types by an aqueous extract from Meeker red raspberries. They treated stomach, colon and breast cancer cells with berry extract and with hydrochloric acid (HCl) and ascorbic acid solutions of the same pH. They found a dilution of 7.5-percent ascorbic acid solution, of the same pH and slightly higher antioxidant concentration than the berry extract, killed less than 10 percent of the stomach and colon cancer cells. However, the berry extract at this same dilution killed more than 90 percent of these cells.

They also found antioxidants played a more significant role in the killing of breast cancer cells, with approximately 50 percent of the killing attributable to antioxidant effects.

The researchers concluded the antioxidant effect of raspberries plays a minor role in the killing of certain gastrointestinal cell types, but its role in inactivating a breast cancer cell line is much more significant. They further noted no evidence of apoptosis was observed, and caspase activation did not contribute to cell killing by the extract.