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The impact of agrimoniin, sanguiin H-6, rugosins D and A, tellimagrandin I, and pedunculagin on Adriamycin-resistant (MCF-7/Adr) and wild-type (MCF-7/wt) human breast cancer cell lines was evaluated with MTT assay. An inhibitory effect on MCF-7/wt cells viability grew stronger with the number of functional units: hexahydroxydiphenoyl (HHDP) group – releasable in the form of ellagic acid (EA), and HHDP derivatives (releasable in the form of EA derivatives). Thus agrimoniin (with five units) was the most active, pedunculagin and rugosin D (with two units each) exhibited medium impact, and rugosin A and tellimagrandin I (both with 1 unit) were the least active. Sanguiin H-6 was the only compound which inhibited MCF-7/Adr cells. It might be hypothesized that the characteristic for sanguiin H-6 structural sanguisorboyl unit contributed to the effect on MCF-7/Adr cells.

The qualitative and quantitative evaluation of phenolic compounds contained in extracts derived from red cabbage and purple carrot were performed. Their antioxidant and anti-inflammatory properties were determined. In purple carrot and red cabbage extracts, 7 and 21 anthocyanins were identified, respectively, of which 83 and 88% were acylated. The total anthocyanin content of purple carrot and red cabbage extracts was 154.0 mg cyanidin 3-O-glucoside equivalents (Cy 3-glcE) per g dry matter (DM) and 175.1 mg Cy 3-glcE/g DM, respectively. The content of phenolic acids in the purple carrot extract was 133.7 mg 5-O-caffeoylquinic acid equivalents per g DM. In red cabbage extract, 21 hydroxycinnamic acid derivatives (HCAs) were identified for the first time. These compounds mainly include residues of p-coumaric, ferulic and sinapic acids or their hydrated forms. Purple carrot extract showed a superior ability to inhibit COX-2 (44%) compared to red cabbage (24%).