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Purple Tea Composition and Inhibitory Effect of Anthocyanin-Rich Extract on Cancer Cell Proliferation

Faisal Khan, Asma Bashir and Fadwa Al Mughairbi

Tea is commonly used beverage for thousands of years and different forms have been consumed in different parts of the world. Over the time the intake has increased because of proven health benefits, more of green tea. However recently, a modified form of tea named purple tea has claimed to have a high level of anti-oxidants and anti-proliferative properties but these activities of purple tea (PT) are not widely studied. In our study, we checked PT on three different cancer cells NCI-H460 (lung carcinoma), MCF-7 (breast carcinoma) and HeLa (cervical) using the sulforhodamine-B method. We observed that PT extract significantly inhibited cell growth (GI₅₀:165 mg/mL for NCI-H460; 230 mg/mL for MCF-7 and 100 mg/mL for HeLa).