Anticancerogenic effect of spices due to phenolic and flavonoid compounds – in vitro evaluation on prostate cells

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dc.contributor.authorLacková, Zuzanacs
dc.contributor.authorMichálková, Hanacs
dc.contributor.authorBuchtová, Žanetacs
dc.contributor.authorKlejdus, Bořivojcs
dc.contributor.authorHeger, Zbyněkcs
dc.contributor.authorBrtnický, Martincs
dc.contributor.authorKynický, Jindřichcs
dc.contributor.authorZítka, Ondřejcs
dc.contributor.authorAdam, Vojtěchcs
dc.coverage.issue10cs
dc.coverage.volume22cs
dc.date.issued2017-09-28cs
dc.description.abstractThis study shows the effects of spices, and their phenolic and flavonoid compounds, on prostate cell lines (PNT1A, 22RV1 and PC3). The results of an MTT assay on extracts from eight spices revealed the strongest inhibitory effects were from black pepper and caraway seed extracts. The strongest inhibitory effect on prostatic cells was observed after the application of extracts of spices in concentration of 12.5 mg·mL1. An LC/MS analysis identified that the most abundant phenolic and flavonoid compounds in black pepper are 3,4-dihydroxybenzaldehyde and naringenin chalcone, while the most abundant phenolic and flavonoid compounds in caraway seeds are neochlorogenic acid and apigenin. Using an MTT assay for the phenolic and flavonoid compounds from spices, we identified the IC50 value of ~1 mmol·L1 PNT1A. The scratch test demonstrated that the most potent inhibitory effect on PNT1A, 22RV1 and PC3 cells is from the naringenin chalcone contained in black pepper. From the spectrum of compounds assessed, the naringenin chalcone contained in black pepper was identified as the most potent inhibitor of the growth of prostate cells.en
dc.formattextcs
dc.format.extent1-13cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMOLECULES. 2017, vol. 22, issue 10, p. 1-13.en
dc.identifier.doi10.3390/molecules22101626cs
dc.identifier.issn1420-3049cs
dc.identifier.orcid0000-0003-4254-5992cs
dc.identifier.orcid0000-0002-3915-7270cs
dc.identifier.orcid0000-0001-5237-722Xcs
dc.identifier.orcid0000-0001-9193-8990cs
dc.identifier.orcid0000-0001-7607-5058cs
dc.identifier.orcid0000-0002-8527-286Xcs
dc.identifier.other140412cs
dc.identifier.researcheridD-1973-2013cs
dc.identifier.researcheridI-4939-2018cs
dc.identifier.researcheridC-1091-2014cs
dc.identifier.researcheridE11072012cs
dc.identifier.researcheridD-7686-2012cs
dc.identifier.scopus56595240100cs
dc.identifier.scopus14012648400cs
dc.identifier.urihttp://hdl.handle.net/11012/70123
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofMOLECULEScs
dc.relation.urihttps://www.mdpi.com/1420-3049/22/10/1626cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1420-3049/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectapigenin; clonogenic assay; 3en
dc.subject4-dihydroxybenzaldehydeen
dc.subjectMTT assayen
dc.subjectnaringenin chalconeen
dc.subjectneochlorogenic aciden
dc.subjectprostate canceren
dc.subjectscratch testen
dc.subjectspicesen
dc.titleAnticancerogenic effect of spices due to phenolic and flavonoid compounds – in vitro evaluation on prostate cellsen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-140412en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:50:25en
sync.item.modts2025.01.17 16:50:56en
thesis.grantorVysoké učení technické v Brně. Středoevropský technologický institut VUT. Chytré nanonástrojecs
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