Decoding mechanisms by which white turmeric eliminates gastric cancer cells
In recent years, scientists have shown growing interest in identifying natural compounds that can support cancer treatment in a safer manner with fewer side effects. White Turmeric (Curcuma aromatica Salisb.), a member of the ginger family (Zingiberaceae) and the Curcuma genus, contains several notable compounds, including curdione, germacrone, curcumenol, β-elemene and curcumin, which possess antioxidant and anti-inflammatory properties as well as promising anticancer potential.
Dr Doan Chinh Chung and his research team from the Institute of Life Sciences under Vietnam Academy of Science and Technology (VAST) conducted the project entitled “Study of the molecular mechanisms associated with the inhibition of gastric cancer cell proliferation by a standardised extract from the rhizomes of White Turmeric (Curcuma aromatica Salisb.)” (Code: DLTE00.08/23-24).
Morphological characteristics of White Turmeric (Curcuma aromatica Salisb.): leaves (A, B), flowers (C, D), roots (E) and rhizomes (F)
Using White Turmeric cultivated in Tra Vinh Province, the research team successfully developed a process for obtaining and standardising an extract from the plant’s rhizomes. Evaluation results showed that the extract was capable of inhibiting the proliferation of several cancer cell lines, including skin, breast and liver cancer cells. The strongest inhibitory effect was observed in gastric cancer cells (AGS). By contrast, the extract exerted considerably less impact on normal cell lines such as endothelial cells and fibroblasts.
The team also established an in-house quality standard for the extract to ensure consistency in active ingredients across production batches. Two key compounds, germacrone and curdione, were maintained at minimum concentrations of 1% and 0.5%, respectively, helping to preserve the extract’s uniformity and biological activity. Notably, the researchers elucidated several mechanisms associated with the extract’s ability to inhibit gastric cancer cells. The findings showed that the White Turmeric extract could arrest the cell cycle of gastric cancer cells at the G0/G1 phase, the stage during which cells prepare to divide. Once the cell cycle is blocked at this point, cancer cells are unable to continue proliferating normally.
Standardised White Turmeric extract after concentration into a viscous form
In addition, the study found that the White Turmeric extract increased the accumulation of intracellular Reactive Oxygen Species (ROS). Under normal conditions, ROS play important roles in various cellular activities. However, excessive accumulation of these reactive molecules can cause significant intracellular damage and trigger apoptosis, or programmed cell death, in cancer cells. This is considered one of the mechanisms contributing to the enhanced inhibitory effect of the standardised White Turmeric extract on gastric cancer cells. The findings have helped clarify the pathways through which the extract suppresses cancer cell growth and promotes their elimination.
Beyond elucidating the anticancer potential of White Turmeric at the molecular level, the study also opens up opportunities to enhance the value of indigenous medicinal resources while linking scientific research with the development of raw material supply chains and local economies. The publication of two SCIE-indexed international papers, one national paper and numerous findings related to standardisation and biological activity has laid a foundation for further in-depth research, paving the way for the development of products derived from Vietnamese medicinal plants in the future.
Translated by Phuong Huyen
Link to Vietnamese version
