Biosynthesis Of Silver Nanoparticles From Spices And Herbs, Their Characterization And Anti-Cancer Analysis Against Cancerous Cell Lines

Abstract

Cancer is considered a metabolic disorder affecting the majority of the world's population. Among the various types of cancer affecting the female population, breast cancer has been the most diagnosed. The use of locally available spices and herbs containing bioactive phytoconstituents has been considered an approach to the prevention and management of cancer. Spices like black pepper and moringa, as well as herbs like onion and garlic, contain bioactive compounds with proven antioxidant, anti-inflammatory, and anticancer properties. These compounds can modulate the pathways involved in the growth and survival of cancer cells. Recently, the green synthesis of silver nanoparticles has been considered an eco-friendly approach in the field of nanomedicine. The present study aims to use natural reducing and capping agents present in the extracts of locally available herbs like onion, garlic, black pepper, and moringa for the synthesis of silver nanoparticles. The synthesized silver nanoparticles were characterized using UV-visible spectroscopy, Fourier Transform Infrared Spectroscopy, X-ray diffraction studies, and Scanning Electron Microscopy. The antioxidant and anticancer potential of the synthesized silver nanoparticles were also evaluated. The results showed the antioxidant potential and anticancer activity of the synthesized silver nanoparticles, especially in the MCF-7 breast cancer cell line.