Background: Great interest has recently been focused on the addition of herbs and their derivatives to foods and biological systems, due to their well-known abilities to scavenge free radicals. Objective: For this reason, the antiradical activities of essential oils of thyme (Thymus vulgaris L.), summer savory (Satureja hortensis L.) and clove (Syzygium aromaticum L.) were studied. Method: The essential oils of these medicinal plants were analyzed by GC/MS and the major chemical components were identified. Also, antiradical activities of these essential oils were evaluated by using DPPH radical. Samples were kept at 120 and 180ºC for 0.5, 1, 2, and 3 hours to evaluate the influence of heating on the essential oils, then compared with controls (essential oils before heat treatment). Results: Results showed that clove oil had the highest antiradical activity and followed by summer savory and thyme oil, respectively. The essential oils showed various behaviors under different treatments of heating. Conclusion: All tested essential oils had radical scavenging activities at room temperature. These essential oils showed various behaviors under different heat treatments which it may be due to their different compositions.

Background: Great interest has recently been focused on the addition of herbs and their derivatives to foods and biological system, due to their well-known abilities to scavenge free radicals. Objective: The aims of this study were to evaluate the antioxidant activity of the essential oil of Zataria multiflora Boiss. and (ii) to use this essential oil as natural antioxidant in crude soy bean oil. Methods: In this study, essential oil was: (i) analyzed by GC/MS and its chemical components were identified. The antioxidant activity of essential oil was investigated with DPPH∙ free radical scavenging and β-carotene bleaching methods and was compared with synthetic antioxidant (BHT). Also, the antioxidant activity of essential oil was determined by measuring peroxide and thiobarbituric acid values in crude soy bean oil (oven test). Results: Results showed that carvacrol (26.08%) and thymol (17.23%) were main phenolic components in the essential oil. The EC50 value of Zataria multiflora essential oil was determined as 2.22 ± 0.04 mg/ml. This parameter for BHT was 0.58 ± 0.02. By the β-carotene bleaching system, antioxidant activity of essential oil at 0.45% was equal to 72% and for BHT at 0.1% was determined 81%. In oven test, the antioxidant activity of Zataria multiflora essential oil at 0.1% was almost equal to BHA at 0.02 % in crude soy bean oil. Conclusion: The essential oil showed good antioxidant activity and therefore, it can be used as a natural antioxidant in some foods after complementary tests.

Background: Today, the growing interest has been focused on the use of medicinal plants and their active components as natural sources, due to their well-known abilities to scavenge free radical. Antioxidant effectively and to different ways can prevent from reaction free radical with biomolecules (e.g., protein, amino acids, lipid and DNA) and cause reducing cell injury and death, chronic diseases and cancers. Objective: To determine the chemical composition and antioxidant properties of the essential oil of Anethum graveolens Boiss. in crude soybean oil. Methods: In this study, essential oil was obtained from the seeds and it was analyzed by GC/MS. The chemical compositions were identified. The antioxidant activity was investigated with two methods, DPPH free radical scavenging and β-carotene/linoleic acid. Also, antioxidant activity of essential oil was determined by measuring peroxide and thiobarbituric acid values in crude soy bean oil and results were compared with synthetic antioxidant BHT and BHA. Results: Results showed that six major components in the essential oil were: D-carvone (36.09%), limonene (19.89%), dill apiole (16.83%), E-dihydrocarvone (7.36%), Z-dihydrocarvone (6.59%) and thymol (6.5%). In DPPH∙ system, the EC50 value of Anethum graveolens essential oil was determined as 2.57 ± 1.52 mg/ml. This parameter for BHT was 0.016 ± 0.001. By the β-carotene bleaching system, antioxidant activity of essential oil at 7 mg/ml (77.29%) that was almost equal to BHT at 0.1 mg/ml. In oven test, essential oil could inhibit of primary and secondary oxidation products of crude soy bean oil at 0.6 mg/ml that was almost equal to BHA at 0.1 mg/ml. Conclusion: Results showed that the essential oil of Anethum graveolens could be used as a natural antioxidant in foodstuffs after complementary tests and it causes functionality in them.

Background: Thymus daenensis Celak. is one of the medicinal plants which cultivated in Iran. This plant involve high amount of polyphenols including thymol and carvacrol, which were reported to possess the high antioxidant activity. Objective: Antioxidative activity (AOA) and chemical constituents of Thymus daenensis essential oil (TDEO) were examined. Also, the effect of thermal treatments (80,120 and 180 oC) for 1, 2 and 3 hours on the AOA and chemical constituents of TDEO was studied. Methods: The chemical constituents of Thymus daenensis essential oil was analyzed by GC/MS. Antioxidant activity (AOA) of TDEO was determined by two complementary test methods, namely DPPH free radical-scavenging and β-carotene bleaching. Results: TDEO had different chemical components, including thymol (54.7%), carvacrol (5.0%), linalool (1.9%), 1-octene-3-ol (1.6%), p-cymene (11.3%), terpin-4-ol (1.5%), γ-terpinene (12.9%), α-terpinene (2.0%), myrcene (1.1%), β-caryophelene (2.6%) and borneol (1.1%). The IC50 of TDEO was compared with synthetic antioxidant (BHT). Antioxidant activities of TDEO at different concentrations (0.1- 3.1 mg/ml) were determined by β-carotene bleaching method. Antioxidant activity of TDEO at these range of concentration were 20 - 96.0 %. After heating up to 180oC, essential oil showed a significantly higher free radical-scavenger activity and evident changes in its chemical composition. Conclusion: Owing to this property, the studies can be further extended to exploit not only the phenolic extracts but also the residual phenolic constituents associated with this herbal medicine as health supplement and nutraceutical.

Background: High in take of saturated fatty acids and animal fats, increases cardiovascular disease, cancer and obesity whereas ω-3 and ω-6 poly unsaturated fatty acids as necessary fatty acids have preventive effect on aforementioned disease. Necessity of ω-3 and ω-6 acids and limitation of their sources with increasing of population, make scientists to find other sources. Objective: For optimal usage of internal oil resources such as safflower, increasing of its cultivation and existence of Saffola as a mutative variety (high amount of oleic acid), this research for investigation the physicochemical characteristics of seed and oil of six variety/line of safflower farmed in Iran and the comparison of type and amount of oil and classification of them to oleic or linoleic acid group was done. Methods: Varieties/lines of Iranian safflower including Goldasht (as a spring variety), Mahali Esfehan, Esfehan 14, Esfehan 28 (as spring lines), Padide (as a fall variety) and Sina (as a day land farming variety) were provided )Provision Institute and Improvement of Plant and Seed located in Karaj), and characteristics of safflower seeds (oil, protein, ash, moisture and fiber contents) and its extracted oil (acid, iodine and saponification values, fatty acids profile and color) were investigated. Results: Results indicated that the studied varieties/lines were only linoleic safflower (no any oleic safflower). Conclusion: Iranian safflower varieties/lines have the highest amount ofω -6 (72.6 - 75078) in comparison with other oil sources which are valuable and necessary fatty acids.

Background: Nowadays, there's a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants. Therefore, introduction of new natural antioxidants (especially those with plant origin) is very important. Objective: The present study explores the chemical constitution and antioxidant activity of leaf extract of Hyssopus officinalis L. and extract of aerial parts of Echinacea purpurea L., as two valuable natural antioxidants in soybean oil. Methods: Total phenolic content of the water extract of Hyssopus officinalis L. and Echinacea purpurea L. were determined by Folin–Ciocalteu method. The antioxidant activity (AOA) of these two extracts were evaluated with DPPH•, ABTS•+ and beta carotene bleaching (BCB) methods. Furthur, the oven tests including peroxide and thiobarbituric acid values were done at 70º C in soybean oil system. Results: Total phenolic content of Hyssopus officinalis L. and Echinacea purpurea L. were 200 and 60 mg/g phenolic components (galic acid equivalent), respectively. In DPPH• test, EC50 value of Hyssopus officinalis L. and Echinacea purpurea L. were 35.6± 4.7 and 123.0± 10.9 ppm, respectively. In the oven test (in soybean oil), AOA of all concentrations of HOE was comparable to BHT and BHA at the concentration of 100 ppm. AOA of EPE was comparable to BHT at concentrations of 100 and 200 ppm, but lower than that of BHA. Conclusion: In all three DPPH•, ABTS•+ and beta carotene bleaching tests, the antioxidant activity of Hyssopus officinalis extract (HOE) was greater than that of Echinacea purpurea extract (EPE). The antioxidant activity of both extracts improved with increase of the concentration. Further, HOE and EPE were able to reduce the oxidation rate of soybean oil under conditions of the oven test at 70° C. Thus, these two extracts could be appropriate natural alternatives to synthetic antioxidants.

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined- bleached- deodorized soybean oil without any additives).

Background: In recent years, natural products, especially natural antioxidants, play an important role in various fields. In fact, Lippia citriodora is one of the medicinal plants which is cultivated in Iran and it may be has potential antioxidant activity. Objective: The chemical composition of Lippia citriodora essential oil (LCEO) has been determined. The total phenolic content and antioxidative properties of LCEO were determined. Finally, the effect of the thermal treatment (80, 120, 180ºC) for 1, 2 and 3 hours on the antioxidant activity (AOA) and the chemical composition of LCEO were studied. Methods: The unheated and heated LCEO components were identified by GC/MS. The antioxidant activity (AOA) of LCEO was determined by two complementary test methods, namely DPPH free radical-scavenging and β-carotene bleaching. Results: LCEO had different chemical components such as R-curcumene (14.1 %), caryophyllene oxide (6.6 %), 6-methyl-5-hepten-2-one (7.1 %), and spathulenol (7.0 %). The IC50 of LCEO was compared with that of synthetic antioxidant (BHT). Antioxidant activities of LCEO at different concentrations (0.6- 2.5 mg/ml) were determined by β-carotene bleaching method. The antioxidant activities of LCEO at this range of concentrations were 1.5 - 68.0 %. After heating up to 180ºC, the essential oil showed a significantly higher free radical-scavenger activity and evident changes in its chemical composition. Conclusion: The study can be further extended to exploit not only the phenolic extracts but also the residual phenolic constituents associated with this herbal medicine as health supplement.

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors (attributed to primary and secondary products of unsaturated fatty acids) during storage and heating. Objective: Antioxidant activities of Zataria multiflora (ZMEO) and Bunium persicum (BPEO) essential oils (EOs) in linseed oil (containing higher ω-3 in vegetable sources) were studied with 4 indexes. Methods: Total phenol content, electropositive potential (by bleaching using violet ethanol solution of DPPH˚), antioxidant capacity (by radical cation of ABTS), scavenging activity of hydrogen peroxide and Fe-reducing power of the EOs were measured. Then ZMEO and BPEO (0.6, 1, 1.4, 1.8 mg/ml) were added to linseed oils peroxide and tiobarbituric acid in 0th- 15th days (at 60 ○C) were compared with TBHQ (0.01, 0.02) and BHT (0.1, 0.2). Results: IC50 of ZMEO and BPEO in mentioned assays were 0.78 and 1.52 0.11 and 7.50 0.31 and 0.72 mg/ml and RP0.5 for reducing power assay was 0.76 and 2.12 mg/ml. Total phenolic compound of ZMEO and BPEO were 322 and 50.6 mg/ml. The best antioxidant levels of reductive oxidation were 600 for ZMEO and BPEO and 20 for TBHQ. Conclusion: PV and TBA values demonstrated that both of EOs in linseed oil had the same antioxidant activity in 600 ppm (ZMEO>BPEO) in 4 tests, and EOs will be used as natural antioxidants as a good replacement in 600 ppm with BHT (100) and TBHQ (10) as synthetic.

Background: Natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. They can retard lipid oxidation and control spoilage bacteria in foodstuffs (e.g. meat products). Objective: This work was aimed to evaluate the effect of nitrite partial replacement with Mentha piperita essential oil (MPEO) on oxidative, microbial and sensory properties of cooked sausage. Methods: GC/MS was used for the identification of essential oil components. Nitrite content (120 ppm) was reduced and replaced with 20, 40 and 60 ppm of MPEO. The effect of MPEO on product rancidity was assessed by peroxide and TBARS values in sausage samples. Antimicrobial properties of the essential oil were evaluated by MICs and MBCs determination against Escherichia coli and Clostridium perfringens by microdilution method. Also, the effect of this replacement on the product color stability was evaluated by determination of L*, a* and b* values, Hue angle, and E (2-30). Result: Results indicated that peroxide and TBARS values of sample with 20 ppm of MPEO were significantly lower than samples with 40 and 60 ppm of MPEO and control, at the end of storage period. With respect to color parameters, hue angle of the sample with 60 ppm of MPEO was significantly higher than samples with lower essential oil levels and control after 30 days of storage. Moreover, total color difference of sample with 60 ppm of MPEO was lower than other samples and control (p<0.05). Antimicrobial activity of MPEO against Escherichia coli determined as MICs and MBCs were 0.226 and 0.453 mg/ml, respectively. These values turned out as 0.453 and 0.906 mg/ml against Clostridium perfringens. Conclusion: all samples with different essential oil levels were acceptable after 30 days of storage according to PV and TBARS thresholds determined in literature. Replacement of 50 % of nitrite with MPEO is a reasonable approach in order to put down harmful effects of nitrite in sausage and to enhance functionality of the product.

Conclusion: Antiradical activity of essential oil of Lavandula angustifolia was proved and it seems that after complementary examination, it can be used as natural antioxidant in food, especially those containing edible oils.

Background: Because of some adverse effect of chemical food additives such as synthetic antioxidants, it has been considered by researchers to replacing these materials by natural products. Objective: To measure the total phenolic content of Malva sylvestris extract (MSE) to evaluate the antiradical activity of this extract by DPPH°, ABTS°+ and β-carotene bleaching methods (BCB) and to study its application as natural antioxidant in soybean oil. Methods: Total phenolic content (TPC) of MSE was determined by Folin- Ciocalteau method. Antiradical activity was measured by DPPH°, ABTS°+ and BCB methods and compared with synthetic antioxidant BHA. The antioxidant activity of extract was studied in soybean oil (oven test at 70 oC) by measuring peroxide value (PV), thiobarbituric acid value (TBA) and conjugated diene (CD) and compared with BHA and BHT (at two level 100 and 200 ppm). Results: MSE was possess 4.5% phenolic compounds in base of dry matter. In DPPH° assay, EC50 of MSE was 0.37 ± 0.01 mg/ml. In ABTS°+ assay, maximum antioxidant activity was related to 5 mg/ml concentration of MSE (70% inhibition). In BCB test, maximum antioxidant activity of 0.05 – 10 mg/ml concentration of MSE was related to its 10 mg/ml concentration of it (52.6 %). This extract could retard oxidation process of soybean oil at 400 ppm that was almost equal to BHA at 100 ppm. Conclusion: MSE showed antiradical activity and it seems it can be applied as natural antioxidant in foods containing edible oils.

 Background: Essential oils of medicinal plants such as chamomile are very complex natural mixtures which can contain compounds at quite different concentrations and some of their components have antioxidant and antimicrobial activities in foodstuff.
 Objective: The antioxidant and antimicrobial effects of chamomile essential oil in cake preparation were evaluated during 75 days of storage.
 Methods: Cake were produced: cakes were treated with chamomile essential oil in three levels (0.05%, 0.1%, 0.15%), cakes were not treated with synthetic and natural antioxidant and antimicrobial agents, and a commercial cake containing synthetic antioxidant (tert butyl hydro quinine= TBHQ) and antimicrobial (potassium sorbate) agents. In all samples peroxide value, thiobarbitoric value, acidity, microbial test (yeast and mould) and sensory test (color, flavor, texture, taste and overall quality) were determined at time intervals 1, 7, 15, 30, 40, 60 and 75 days.
 Results: Statistical results showed that, the sample containing chamomile at 0.15%, had good antioxidant and antimicrobial activity in comparison with the control samples (without any synthetic and natural antioxidant and antimicrobial agents) (p<0.01). But its activity was less than that of synthetic ones (TBHQ and potassium sorbate as antioxidant and antimicrobial agent) (p<0.01). In sensory evaluation, the sample containing chamomile at 0.05% had higher score in flavor, taste and overall acceptability than the samples at 0.15 and 0.1% (p<0.05).
 Conclusion: Chamomile essential oil as a natural antioxidant and antimicrobial agent can increase shelf-life of food products and due to absence of synthetic agents are safe with no side effect on human health.

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.
 Objective: In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, antioxidant and antifungal activity of Echinacea purpurea L. extract (EPE) were evaluated in cake.
 Methods: The antioxidant activity of EPE and synthetic antioxidant was compared by measuring peroxide and thiobarbituric acid values during 60 days storage at 25 ºC. Antimicrobial properties of EPE were evaluated by counting of molds in Dicholoran Glycerol agar (DG18%) medium and free fatty acid analyses were assessed by IUPAC method. The effect of the extract on the color, texture, taste and total acceptability of the cake samples was carried out by a group of 20 trained panelists using Hedonic test.
 Results: Different levels of EPE were able to retard the oxidation rate of cake, the 1000 ppm of it showed the lowest PV and the antioxidant activity of EPE was higher than BHA 200 ppm (p<0.01). EPE at 1500 and 2000 ppm showed the best antimicrobial activity (p<0.01). Cakes which containing the extract were well acceptable in terms of sensory parameters.
 Conclusion: Results showed that EPE was more effective in controlling growing molds and lipid oxidation during 60 days storage at 25 ºC and it can be used instead of synthetic antioxidant and preservatives.
 

 Background: Mayonnaise is one of the food emulsions (O/W) that is used as a condiment in various foods.
 Objective: Linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated.
Methods: In the second part of this research, the Zataria multiflora Boiss. (ZMEO) and Satureja hortensis L. (SHEO) (500, 1000 and 1500) were added to oil of mayonnaise and their antioxidant effects, peroxide (PV) and conjucated diene (CD) values were compared with BHA syntethic antioxidant (100 and 200 ppm).
 Results: 15% of linseed oil used as replacer for soybean oil, showed no significant differences in the color, texture, taste, smell, mouth feel and overal acceptability compared with control samples, and this same ratio of 15 percent was used in subsequent tests. Statistical results of PV and CD indexes revealed that ZMEO (500) and the SHEO (1000 and 1500) had better antioxidant effect than BHA (100 and 200). In determination of secondary oxidation products, TBA value showed that ZMEO (500) was not significantly different than BHA (200) and that SHEO (1000) had better antioxidant activity than BHA (100 ppm).
Conclusion: The results of antioxidative effect and sensory properties (showed no significant difference in taste and smell score compared with control sample) of formulated mayonnaise showed that these natural antioxidants in mayonnaise formulation can ameliorate the quality of product as functional food due to advancing the public health.

Background: Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Objective: Cinnamon verum essential oil (CVEO 0.05, 0.1, 0.15%) and Echinacea purpurea extract (EPE 0.25, 0.5, 0.75%) were added to Kolompe (a traditional cookie in Kerman-Iran) and their antioxidant and antimicrobial effects were compared with the samples of BHA (100 and 200 ppm) and control (without any antioxidant). Methods: Peroxide and tiobarbituric acid values (PV and TBA) and total count, mold, yeast, Escherichia coli, Enterobacteriaceae, Bacillus cereus, positive Staphylococci –coagulase were measured for antioxidant and antimicrobial assessment, respectively. Results: PV and TBA values of control were more than others and antioxidant effect of CVEO-0.05 was similar to BHA-0.01 (p< 0.01). The least PV and TBA values were for CVEO-0.1. Application of EPE-0.25 was too led more antioxidant effect (increased by increasing %) than BHA-0.01. All samples lacked aerobic microorganism, yeast and mold except EPE-0.25 (that was the same with control) in 30th day. The number of these microorganisms in EPE-0.5 was lower than control, BHA-0.01 and BHA-0.02. No microorganism was in EPE-0.75 that expressed strong antimicrobial effect of this level extract. Conclusion: Antioxidant effects for CVEO-0.1, CVEO-0.25, EPE-0.1 and EPE-0.25 were more than BHA. With increasing of concentration, PV and TBA values for pro-oxidant effect increased. Application of CVEO and EPE in Kolompe was strong effect in microbial properties and increase the shelf life of Kolompe.

Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process.

Background: Due to increased cancer chemotherapy resistance, the use of natural compounds in cancer treatment has been considered in recent years. Inula-Oculus-Christi, is one of the high importance plants in the field of traditional medicine. It has been shown that extract of this plant has cytotoxic effects on breast cancer cells.

Objective: Therefore, the aim of this study was to evaluate the cytotoxic effect of Gaillardin and apoptosis induced by this extract on acute lymphoblastic leukemia cells. Methods: Gaillardin from Inula-Oculus-Christi plant was extracted by Traditional Medicine Research Center of Shahid Beheshti University of Medical Sciences. The cytotoxic effect of Gaillardin on the acute lymphoblastic leukemia (Nalm-6) and PBMC (as a normal cell line) was investigated at different doses for 24 and 48 hours. In this study, Trypan blue, MTT assay and DAPI staining were used. In addition, Annexin V/PI staining was utilized for confirming apoptosis.
Results: The results of Trypan blue and MTT assay demonstrated the induction of apoptosis and reduction in proliferation of Nalm-6 cells treated by Gaillardin, showing a time and dose-dependent manner (P < 0.001). However, low sensitivity to the different concentrations of Gaillardin was observed in PBMCs. DAPI staining and Flow cytometry analysis confirmed a significantly high percentage of apoptotic cells compared with control groups (P < 0.001). Conclusion: According to the results, Gaillardin demonstrated cytotoxic effects on Nalm-6 cells, but

Background: Cancer is a multi-faceted diseases caused cell proliferation in an out of control manner due to accumulation of defects and mutation in their DNA and with an impendence to invade or spread to parts of the body. During last decades new compounds with natural roots have emerged as a new paradigm for effective anti-cancer treatment. Objective: The aim of this study is to evaluate the potential of ergolide a sesquiterpene lactone with multi-functional history to induce apoptosis. Methods: Ergolide from Inula-Oculus-Christi a sesquiterpene lactone from Asteraceae plant was extracted by Traditional Medicine Research Center of Shahid Beheshti University of Medical Sciences. The cytotoxic effects of Ergolide on the acute lymphoblastic leukemia (MOLT4) and PBMC (normal cell line) were investigated at different doses for 48 hours. In this study, MTT assay and acridine orange staining were used. Also, annexin V-PI assays was utilized for further evaluation. In addition the gene expression level of BAX and BCL2 were analyzed by q-RealTime-PCR (quantitive RT-PCR). Results: The results of MTT assay demonstrated the induction of apoptosis and reduction in proliferation of MOLT4 cells treated by ergolide. (P < 0.001). Interestingly Ergolide could be less toxic in normal cells (PBMCs). AO staining and Flow cytometry analysis confirmed a significantly high percentage of autophagic and apoptotic cells compared with control groups respectively (P < 0.05). Conclusion: According to the results, ergolide demonstrated cytotoxic effects on MOLT-4, but further studies are needed to confirm its effectiveness as a complementary agent in the treatment of acute lymphoblastic leukemia.