eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-06-28 5 7 490 495 10.12691/jfnr-5-7-6 JFNR2017576 article Nabil Qaid M. Al-Hajj 1 2 Algabr MN 3 Khamis Ali Omar 3 Hongxin Wang alwossabi2007@yahoo.com 3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R. China Hajjah University, Department of chemistry, Faculty of Applied Science, P.O. Box 80004, Yemen Purpose: To determine the anticancer, antimicrobial and antioxidant activities of Pulicaria inuloides essential oil (PiEO). Methods: 3-(4, 5-dimethylthiazol- 2-yl)-2, 5-diphenyltetrazolium bromide (MTT) was used to assess cytotoxic activity. Steam distillation of the aerial parts of P. inuloides was performed using a Clevenger apparatus. Antioxidant activities were determined by using 2, 2-diphenyl-1,1-picrylhydrazyl (DPPH). Disc diffusion and microtiter broth microdilution assays were employed to determine antimicrobial activity. Results: PiEO inhibited six tested strains of Listeria with minimum inhibitory concentrations of 5.49 μg/mL against L. monocytogenes, L. innocua, and L. ivanovii; 6.24 ̦g/mL against L. welshimeri, and L. grayi; and 11.55 ̦g/mL against L. seeligeri. PiEO also possessed more efficient free radical scavenging activities than butylated hydroxytoluene (BHT). PiEO possessed significant anticancer properties, indicated by growth inhibition and changes in the morphological structure of MCF-7 cancer cells treated with PiEO. http://pubs.sciepub.com/jfnr/5/7/6/jfnr-5-7-6.pdf Pulicaria inuloides essential oil MCF-7 antimicrobial antioxidant activity