Article Publish Status: FREE
Abstract Title:

Anticarcinogenic Effect of Spices Due to Phenolic and Flavonoid Compounds-In Vitro Evaluation on Prostate Cells.

Abstract Source:

Molecules. 2017 Sep 28 ;22(10). Epub 2017 Sep 28. PMID: 28956846

Abstract Author(s):

Zuzana Lackova, Hana Buchtelova, Zaneta Buchtova, Borivoj Klejdus, Zbynek Heger, Martin Brtnicky, Jindrich Kynicky, Ondrej Zitka, Vojtech Adam

Article Affiliation:

Zuzana Lackova


This 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·mL. 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 ICvalue of ~1 mmol·LPNT1A. 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.

Study Type : In Vitro Study

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