期刊
FOOD CHEMISTRY
卷 108, 期 3, 页码 824-832出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.11.037
关键词
red muscadine wine; red cabernet sauvignon wine; polyphenolics; anti-cancer; red wine; apoptosis
Red wine contains a diversity of polyphenolic compounds that exert beneficial health effects including anti-cancer effects. This trial evaluated the anti-proliferative potential of red muscadine (Vitis rotundifolia) and red cabernet sauvignon (Vitis vinifera) wines in cell culture. Chemical properties of wines were determined by HPLC-PDA analysis and concentrated extracts of each wine were evaluated before and after glycosidic hydrolysis in MOLT-4 leukemia cells. Cell growth and the induction of apoptosis were evaluated after exposure to various extract dilutions. Wine extracts reduced cell viability up to 68% and cell numbers up to 50% after 48 h with muscadine extracts being more effective than cabernet sauvignon. Caspase-3 activity was induced similarly by all extracts in a dose dependent manner. Cell cycle arrest in the G(2)/M phase was observed for both muscadine and the non-hydrolyzed cabernet sauvignon extract. Collectively, extracts from both wines exerted anti-cancer effects in leukemia cells. (c) 2007 Elsevier Ltd. All rights reserved.
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