Phytochemical Analysis and In Vitro Effects of L. and L. Extracts on Human Normal and Tumor Cell Lines: A Comparative Study.

L. (garlic bulbs) and L. (Welsh onion leaves) showed quantitative differences of identified compounds: allicin and alliin (380 µg/mL and 1410 µg/mL in garlic; 20 µg/mL and 145 µg/mL in Welsh onion), and the phenolic compounds (chlorogenic acid, -coumaric acid, ferulic acid, gentisic acid, 4-hydroxybenzoic acid, kaempferol, isoquercitrin, quercitrin, quercetin, and rutin). The chemical composition determined the inhibitory activity of extracts in a dose-dependent manner, on human normal cells (BJ-IC 0.8841% garlic/0.2433% Welsh onion and HaCaT-IC 1.086% garlic/0.6197% Welsh onion) and tumor cells (DLD-1-IC 5.482%/2.124%; MDA-MB-231-IC 6.375%/2.464%; MCF-7-IC 6.131%/3.353%; and SK-MES-1-IC 4.651%/5.819%). At high concentrations, the cytotoxic activity of each extract, on normal cells, was confirmed by: the 50% of the growth inhibition concentration (IC value, the cell death induced by necrosis, and biochemical determination of LDH, catalase, and Caspase-3. The four tumor cell lines treated with high concentrations (10%, 5%, 2.5%, and 1.25%) of garlic extract showed different sensibility, appreciated on the base of IC value for the most sensitive cell line (SK-MES-1), and the less sensitive (MDA-MB-231) cell line. The high concentrations of Welsh onion extract (5%, 2.5%, and 1.25%) induced pH changes in the culture medium and SK-MES-1 being the less sensitive cell line.