A comparison of the anticarcinogenic properties of four red wine polyphenols

Soleas, George J.; Grass, Linda; Josephy, P. David; Goldberg, David M.; Diamandis, Eleftherios P.

doi:10.1016/s0009-9120(02)00275-8

Cited by 211 publications

(146 citation statements)

References 44 publications

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“…In previous studies, these compounds have been demonstrated to exhibited antioxidant activity [10], the trapping of ultimate carcinogens or the induction of cell apoptosis [11], the inhibition of cell proliferation-related activities [12], the cell cycle arrest [13], the nuclear oncogene expression [14], the inhibition of DNA synthesis [15], and the modulation of signal-transduction pathways by the altered expression of key enzymes such as cyclooxygenases and protein kinases [4]. These effects can be result in altered cell viability through compatibility or cytotoxicity pathways, and thus can be assessed using cell viability assays, such as the BrdU assay [16], clonogenic assay [17], propidium iodide staining [18], trypan blue exclusion [19] or MTT assay [20].…”

Section: Introductionmentioning

confidence: 99%

Edible flowers — antioxidant activity and impact on cell viability

Kuceková¹,

Mlček

Humpolíček³

et al. 2013

Open Life Sciences

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The phenolic compound composition, antioxidant activity and impact on cell viability of edible flower extracts of Allium schoenoprasum; Bellis perennis; Cichorium intybus; Rumex acetosa; Salvia pratensis; Sambucus nigra; Taraxacum officinale; Tragopogon pratensis; Trifolium repens and Viola arvensis was examined for the first time. Total phenolic content of the flowers of these plants fell between 11.72 and 42.74 mg of tannin equivalents/kg of dry matter. Antioxidant activity ranged from 35.56 to 71.62 g of ascorbic acid equivalents/kg of dry matter. Using the Human Hepatocellular Carcinoma cell-line (HepG2) and the Human Immortalized Non-tumorigenic Keratinocyte cell line (HaCaT), we assessed cell viability following a 3 day incubation period in media containing 25, 50, 75 and 100 μg/ml of total phenolic compounds using a colorimetric MTT assay. These three properties could make the herbs useful in treatment of various diseases like cancer. The tested extracts had significant effects on cell viability, but the effects were dependent not only on the phenolic compound concentration and the edible flowers species, but also on the phenolic compound and antioxidant profiles. In addition, responses differed between cell lines.

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Section: Introductionmentioning

confidence: 99%

Edible flowers — antioxidant activity and impact on cell viability

Kuceková¹,

Mlček

Humpolíček³

et al. 2013

Open Life Sciences

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“…Results of two case-control studies showed no significant association between alcohol intake and BCC (Kune et al, 1992;Sahl et al, 1995), although results of recent cohort studies suggest that the association between alcohol intake and BCC may vary between different types of alcoholic beverages (Fung et al, 2002;Soleas et al, 2002;Freedman et al, 2003). These studies showed a positive association between BCC risk and total alcohol intake, white wine and liquor consumption and an inverse association with red wine consumption.…”

Section: Introductionmentioning

confidence: 99%

“…quercetin, catechin) and other polyphenols (e.g. trans-resveratrol and gallic acid) (Soleas et al, 2002). Polyphenols have antioxidant properties and may inhibit the growth of human cancer cells (Soleas et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…trans-resveratrol and gallic acid) (Soleas et al, 2002). Polyphenols have antioxidant properties and may inhibit the growth of human cancer cells (Soleas et al, 2002). Flavonoids, a class of polyphenols, have cancerpreventive effects related to their antimutagenic and antiproliferative capabilities and their antioxidant properties (Hertog et al, 1992;Lambert et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Alcohol intake and risk of skin cancer: a prospective study

et al. 2007

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Objective: To investigate the association between total alcohol intake and intake of different types of alcoholic beverages in relation to the risk of basal cell (BCC) and squamous cell (SCC) carcinoma of the skin. Design: Prospective cohort study. Setting: Follow-up data from a community-based skin cancer study in Australia. Subjects: Randomly selected sample of 1360 adult residents of the township of Nambour who completed a food frequency questionnaire in 1992 and were monitored for BCC and SCC until 31 December 2002. Results: No significant association was found between overall BCC or SCC risk and total alcohol intake, or intake of beer, white wine, red wine or sherry and port. However, among those with a prior skin cancer history, there was a significant doubling of risk of SCC for above-median consumption of sherry and port (multivariable adjusted relative risk 2.46, 95% confidence interval 1.06-5.72) compared with abstainers. Conclusions: There are no associations between first occurrence of skin cancers and alcoholic beverage consumption. People with a history of skin cancer who consume above-average quantities of sherry or port may be at a raised risk of SCC, although replication of these findings in different study populations is needed to confirm this possible role of specific alcoholic beverages in secondary keratinocytic skin cancer risk.

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“…Thereafter, several in vivo skin cancer studies have been performed with DMBA/TPA [46,[199][200][201]235,236], DMBA alone, [237-239], TPA alone [240][241][242], ultraviolet B radiation (UVB) exposure [202][203][204]243], benzo[a]pyrene (BP) [237], and xenograft models [198]. In the DMBA/TPA models, resveratrol treatment reduced the incidence [46,[199][200][201]235], multiplicity [46,199,201,235], and tumor volume [201,235,236], and delayed the onset of tumorigenesis [201].…”

Section: Skin Cancermentioning

confidence: 99%

Chemically-Induced DNA Damage, Mutagenesis, and Cancer

2018

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A comparison of the anticarcinogenic properties of four red wine polyphenols

Cited by 211 publications

References 44 publications

Edible flowers — antioxidant activity and impact on cell viability

Edible flowers — antioxidant activity and impact on cell viability

Alcohol intake and risk of skin cancer: a prospective study

Chemically-Induced DNA Damage, Mutagenesis, and Cancer

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