Maksimova, Viktorija and Koleva Gudeva, Liljana and Gulaboski, Rubin and Nieber, Karen (2016) Co-extracted bioactive compounds in Capsicum fruit extracts prevents the cytotoxic effects of capsaicin on B104 neuroblastoma cells. Revista Brasileira de Farmacognosia. pp. 1-7. ISSN 0102695X
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Abstract
The aim of this study was to investigate the effect
of capsaicin and ethanolic Capsicum extracts on B104
neuroblastoma cells as a potential anticancer agent.
Additionally, this study also aims to examine the
influence of co-extracted bioactive compounds (vitamin
E, vitamin C and quercetin) in Capsicum fruit extracts
on the cytotoxic effects of capsaicin in neuroblastoma
cells. MTT and LDH assays Q3were used to determine
viability and cell death in B104 neuroblastoma cells.
Antioxidative properties of capsaicin,vitamin E, vitamin
C and quercetin were estimated by means of cyclic and square wave voltammetry. There was a significant cytotoxicity of capsaicin (100 �mol/L) after 24 h incubation
and for capsaicin (250 �mol/L),even when cells are treated
for 1 h. On the other hand, ethanolic Capsicum extracts
which contained capsaicin (0.5–2.1 mmol/L) did not show
any cytotoxic effect. We suggest therefore,that other co-extracted compounds within the ethanolic extracts interact
antagonistic with the cytotoxic effect of capsaicin
and their interactions should be further investigated.
Our results indicate that capsaicin in high concentration
induces cytotoxic effects in a dose dependent manner,
but other bioactive compounds present in Capsicum
fruits prevent the cytotoxic effects of the extracts
on neuroblastoma cells.
| Item Type: | Article |
|---|---|
| Subjects: | Medical and Health Sciences > Basic medicine Natural sciences > Chemical sciences |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Rubin Gulaboski |
| Date Deposited: | 12 Sep 2016 12:47 |
| Last Modified: | 12 Sep 2016 12:47 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/16211 |
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