The effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of Caco-2 cells
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2009, Vol 8, Issue 1
Abstract
Dietary polyphenols are considered beneficial because of their potential protective role in the pathogenesis of chronic diseases associated to oxidative stress. However, many of these effects may depend on the concentration of the antioxidants used. The aim of the study was to evaluate the effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of human colon adenocarcinoma cells Caco-2. Caco-2 cells were treated with different concentrations (25, 50, 100, 200, and 400 μM in DMSO) of antioxidants and the proliferation was assayed by MTT method. The results of the study indicated that chlorogenic acid and quercetin enhanced Caco-2 cells proliferation in time- and concentration-dependent manner. In contrary, epigallocatechin exhibit inhibitory influence, particularly significant at concentration ≥ 200 μM.
Authors and Affiliations
Aleksandra Duda-Chodak, Dorota Markiewicz, Piotr Pierzchalski
Keywords
Related Articles
- EP ID EP50883
- DOI -
- Views 133
- Downloads 0
Application of composite protective coatings on the surface of sausages with different water content
Background. Emulsion coatings on the surface of sausages counteract weight loss during storage. Therefore they could be applied instead of synthetic foils, which are used for vacuum packaging. The aim of this study was t...
Porównanie wzrostu bakterii z gatunku Lactobacillus acidophilus i Bifidobacterium Bifidum na podłożach z dodatkiem wybranych sacharydów, w tym prebiotyków
W pracy podjęto badania nad dynamiką wzrostu bakterii Lactobacillus acidophilus DSM 20079, Lactobacillus acidophilus DSM 20242, Bifidobacterium bifidum DSM 20082, Bifidobacterium bifidum DSM 20215, Bifidobacterium bifidu...
The effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of Caco-2 cells
Dietary polyphenols are considered beneficial because of their potential protective role in the pathogenesis of chronic diseases associated to oxidative stress. However, many of these effects may depend on the concentrat...
Ocena zróżnicowania podstawowych wskaźników jakości mięsa kulinarnego pozyskiwanego z młodych byczków różnych ras
Wstęp. Do podstawowych sprawdzianów określających wartość odżywczą mięsa, jego przydatność kulinarną i przetwórczą, które składają się na pojęcie jakości mięsa należy skład podstawowy oraz wartość pH mięsa. Celem pracy b...
Osmotic dehydration of mandarins: Influence of reutilized osmotic agent on behaviour and product quality
Background. Osmotic dehydration (OD) is a technology that allows the concentration mainly of fruits and vegetables, without change of phase, through partial water removal, when immersed in a hypertonic solution of sugar,...