Evaluation and effectiveness of sulfur nanoparticles against colon cancer prepared from capsicum plant extract

Abstract

Objective: Using green chemistry, an effective, inexpensive, and environmentally safe method, sulfur nanoparticles with specific properties can be prepared and used in nanotechnology. This research aimed to prepare sulfur nanoparticles from chilli pepper extract and determine their effectiveness against colon cancer.

Method: Chilli pepper extract obtained from local markets was treated with aqueous sodium thiosulfate (Na₂S₂O₇.5H₂O). After mixing, it was continuously stirred, heated, and filtered. NaBH₄ was then added, resulting in a yellow precipitate. The precipitate was centrifuged, purified, and dried at 250°C.

Results: Standardised tests such as UV-Vis, XRD, SEM, TEM, AFM, and EDX were used, resulting in sulfur nanoparticles with an average nanosize of 38.7 nm that were effective against HT-29 colon cancer cells.

Conclusion: Sulfur nanoparticles prepared from chilli pepper extract using green chemistry have proven highly effective against colon cancer cells, following cell culture and clinical testing. Tests revealed that these nanoparticles exhibited strong resistance at this site, due to their uniquely small nanoscale size.