Dwivedi Vinay, Shrivastava Richa, Hussain Showket, Ganguly Chaiti, Bharadwaj Mausumi
Division of Molecular Genetics and Biochemistry, Inst. of Cytology and Preventive Oncology (ICMR), Gr. Noida, India.
Asian Pac J Cancer Prev. 2011;12(8):2069-73.
Diet is one of the important factors in cancer etiology and prevention. The Indian diet is particularly interesting in its many unique dietary constituents, including spices like chili pepper, cloves, black pepper and black cumin, that have promise as chemopreventive agents. The objective of the present study was to compare the in vitro anticancer activities of aqueous and ethanolic extracts against the TE-13 (esophageal squamous cell carcinoma) cell line. All extracts showed cytotoxic activity but aqueous extracts were found to be more potent than alcoholic extracts. Morphological analysis, DAPI staining and DNA fragmentation assays showed maximum cell death and apoptotic cell demise (88%) to occur within 24 hours with an aqueous extract of chili pepper at 300 μl/ml.
饮食是癌症病因学和预防中的重要因素之一。印度饮食因其众多独特的饮食成分而特别有趣，包括辣椒、丁香、黑胡椒和黑孜然等香料，这些香料有望成为化学预防剂。本研究的目的是比较水提取物和乙醇提取物对TE-13（食管鳞状细胞癌）细胞系的体外抗癌活性。所有提取物均显示出细胞毒性活性，但发现水提取物比醇提取物更有效。形态学分析、DAPI染色和DNA片段化分析表明，在24小时内，300μl/ml辣椒水提取物导致最大细胞死亡和凋亡细胞死亡（88%）。
