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Assessment of the Genotoxic and Antioxidant Activities of Several Vegetables, Spices and Herbs in Combination with Cyclophosphamide and 4-Nitroquinoline n-Oxide in Drosophila Melanogaster

América Nixtin Castañeda Sortibrán, María Guadalupe Ordaz Téllez and Rosario Rodríguez Arnaiz

It has been demonstrated that the juices from several vegetables, spices and herbs protect against certain carcinogens. The antioxidant capacity of several vegetables has been documented. The aims of the present study were to evaluate the genotoxicity of celery, coriander, epazote, parsley and watercress using the Somatic Mutation and Recombination Test (SMART) on the wings of Drosophila melanogaster using Standard (ST) and High Bioactivation (HB) crosses with regular and high levels of metabolizing cytochrome P450 enzymes, respectively. The protective effects of the extracts against 4-Nitroquinoline n-Oxide (4NQO) 4NQO, an oxidant compound, and Cyclophosphamide (CP), an alkylating agent, were evaluated. Both promutagens were employed alone as positive controls and in combination with the extracts. The majority of the extracts were non-genotoxic, although several positive results were observed. Parsley induced spots at all concentrations assayed in the ST cross and at the lowest concentration in the HB cross. Watercress, coriander and epazote produced some significant results in both crosses. CP in combination with the highest extract concentration exhibited a potentiation-synergistic effect while an inhibition-antagonic effect with 4NQO. In addition, the radical-scavenging activities of the extracts were investigated using the colorimetrical DPPH oxidative assay. The radical scavenging activity order from the highest to the lower was watercress > parsley > coriander > celery > epazote.