Quercetin, a common plant polyphenol, has been reported to show both antioxidant and prooxidant properties. We studied the effects of quercetin on A549 cells in in vitro culture. We found that low concentrations of the flavonoid stimulated cell proliferation and increased total antioxidant capacity (TAC) of the cells; while higher concentrations of the flavonoid decreased cell survival and viability, thiol content, TAC and activities of superoxide dismutase, catalase and glutathione S-transferase. Quercetin decreased production of reactive oxygen species in the cells but produced peroxides in the medium. The cellular effects of quercetin are therefore complex and include both antioxidant effects and induction of oxidative stress due to formation of reactive oxygen species in the extracellular medium.
Redox regulation has been proposed to control various aspects of carcinogenesis, cancer cell growth, metabolism, migration, invasion, metastasis and cancer vascularization. As cancer has many faces, the role of redox control in different cancers and in the numerous cancer-related processes often point in different directions. In this review, we focus on the redox control mechanisms of tumor cell destruction. The review covers the tumor-intrinsic role of oxidants derived from the reduction of oxygen and nitrogen in the control of tumor cell proliferation as well as the roles of oxidants and antioxidant systems in cancer cell death caused by traditional anticancer weapons (chemotherapeutic agents, radiotherapy, photodynamic therapy). Emphasis is also put on the role of oxidants and redox status in the outcome following interactions between cancer cells, cytotoxic lymphocytes and tumor infiltrating macrophages.
One of the nutritional benefits of mushrooms is the presence of bioactive secondary metabolites which have been reported to exert various beneficial effects in vivo. Therefore, we selected thirteen frequently consumed species of Polish mushrooms and determined the concentration of polyphenols, flavonoids, β-carotene, and lycopene in aqueous and methanolic extracts of dried fruiting bodies as well as their reducing power and ability to scavenge ABTS cation radical.
We found that the concentration of antioxidants is different in different species and in various parts of the fruiting body of mushrooms. We observed a strong correlation (r > 0.9) between the concentration of total phenolics and reducing power/scavenging effects in both aqueous and methanolic extracts, while this correlation was moderate for flavonoids. Beta-carotene did not contribute discernibly to the antioxidative properties of the extracts, while lycopene had a significant contribution to the scavenging activity of methanolic mushroom extracts.
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