Effects of lycopene from guava (Psidium guajava L.) derived products on breast cancer cells.

Polyphenols, condensed tannins, total flavonoids, total carotenoids, lycopene and ascorbic acid were determined besides verifying antioxidant capacity of peel, pulp and desserts (with and without sugar) of red guava (Psidium guajava L.) as well as the effects of lycopene on cytotoxicity, cell cycle and apoptosis on breast cancer cell line MCF-7. Guava peel contains 90% of the total ascorbic acid and heat treatment does not modify bioactive compounds content and antioxidant capacity. Sugar addition decreased guava pulp functional capacity. After heat treatment, lycopene content was stable, but sugar addition reduced its concentration by 57%. Lycopene (10 µM) extracted from guava and standard presented the same cytotoxic effect on MCF-7 cells. Lycopene influenced over G2-M transition check-point of the cell cycle and increased apoptotic cells percentages compared to untreated cells. The consumption of in natura guava, especially with peel can be considered an important source of bioactive compounds.