Black Cumin and Garlic Induced Cell Death in Hepatoma Cancer Cells (Huh-7)

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Abstract Background: Various plant products have been shown to limit proliferation in cancer cell lines by inducing apoptosis and cell cycle arrest. Objective: The study aimed to assess the growth inhibitory synergistic and solitary effects of black cumin and garlic on Hepatoma cell lines (Huh-7). Methods: Huh-7 hepatoma cells were treated with 10 g of ground black cumin, 10 g of ground garlic, individually, or in combination, and compared to water (control). After 32 hours, cell death was assessed using acridine orange staining under a fluorescent microscope. Cell necrosis was quantified by examining multiple high-intensity fields per slide. Results: Black cumin, garlic induced cell death in Huh-7. To determine alive/dead cell density, high intensity fields per slide, randomly selected after 32 hours of incubation. At magnification of 20x, the controls show 96.2% alive cells compared to 20.0% in garlic, 55.0% in black cumin and 50% in their mixture. However, at 40x magnification, 95.2% alive cells were seen in controls compared to only 20.0% in garlic, 18.0% in black cumin and 23.8% in their mixture. Conclusion: It is concluded that black cumin, garlic, and its mixture exhibit promising anticancer properties against hepatoma cells. In cases of individual cell death or death in limited number of cells, the apoptotic pathway may be involved. However, in cases where cell death was observed in group of cells as well as confluent areas containing dead cells, it is the process of necrosis that may be the mechanism behind the observed effects.