Popovich David G, Sia Sharon Y, Zhang Wei, Lim Mon L
Institute of Food, Nutrition and Human Health, College of Health, Massey University , Palmerston North , New Zealand .
Int J Food Sci Nutr. 2014 Nov;65(7):881-5. doi: 10.3109/09637486.2014.931358. Epub 2014 Jun 24.
Four types of chili (Capsicum annuum) extracts, categorized according to color; green and red, and size; small and large were studied in Hep-G2 cells. Red small (RS) chili had an LC50 value of 0.378 ± 0.029 compared to green big (GB) 1.034 ± 0.061 and green small (GS) 1.070 ± 0.21 mg/mL. Red big (RB) was not cytotoxic. Capsaicin content was highest in RS and produced a greater percentage sub-G1 cells (6.47 ± 1.8%) after 24 h compared to GS (2.96 ± 1.3%) and control (1.29 ± 0.8%) cells. G2/M phase was reduced by GS compared to RS and control cells. RS at the LC50 concentration contained 1.6 times the amount of pure capsaicin LC50 to achieve the same effect of capsaicin alone. GS and GB capsaicin content at the LC50 value was lower (0.2 and 0.66, respectively) compared to the amount of capsaicin to achieve a similar reduction in cell growth.
在Hep-G2细胞中研究了四种辣椒（辣椒属）提取物，根据颜色分为绿色和红色，根据大小分为小和大。红色小辣椒（RS）的半数致死浓度（LC50）值为0.378±0.029，相比之下，绿色大辣椒（GB）为1.034±0.061，绿色小辣椒（GS）为1.070±0.21mg/mL。红色大辣椒（RB）没有细胞毒性。辣椒素含量在RS中最高，与GS（2.96±1.3%）和对照（1.29±0.8%）细胞相比，24小时后产生更高比例的亚G1期细胞（6.47±1.8%）。与RS和对照细胞相比，GS使G2/M期减少。在LC50浓度下，RS中纯辣椒素LC50的含量是单独使用辣椒素达到相同效果时的1.6倍。与达到类似细胞生长减少效果所需的辣椒素量相比，GS和GB在LC50值时的辣椒素含量较低（分别为0.2和0.66）。
