http://www.ncbi.nlm.nih.gov/pubmed/22404116
Agric Food Chem. 2012 Mar 11. [Epub ahead of print]
Hsu CP, Shih YT, Lin BR, Chiu CF, Lin CC.
Inhibitory Effect and Mechanisms of an Anthocyanins - and Anthocyanidins-rich
Extract from Purple-shoot Tea on Colorectal Carcinoma Cell Proliferation
Abstract
One newly bred variety of tea cultivar, purple-shoot tea, was selected to evaluate its antiproliferative effects on colorectal carcinoma cells, as well as normal colon cells.
The phytochemicals and identified catechins of purple-shoot tea extract (PTE) were significantly higher than that of ordinary tea, especially the anthocyanins (surpassed by 135 fold) and anthocyanidins (surpassed by 3.5 fold).
PTE inhibited the proliferation of COLO 320DM (IC50 = 64.9 μg/mL) and HT-29 (IC50 = 55.2 μg/mL) by blocking cell cycle progression during the G0/G1 phase and inducing apoptotic death. Western blotting indicated that PTE induced cell cycle arrest by reducing the expression of cyclin E and cyclin D1 in COLO 320DM and the upregulation of p21 and p27 cyclin-dependent kinase inhibitors in HT-29.
Two cells treated with PTE also indicated the cleavage of PARP, activation of caspase 3, and an increased Bax:Bcl-2 ratio. Our results showed that PTE is a potential novel dietary agent for colorectal cancer chemoprevention.
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- PMID: 22404116 [PubMed - as supplied by publisher]
http://www.ncbi.nlm.nih.gov/pubmed/22404116
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