Premium
Observations on the effect of areca nut extracts on oral fibroblast proliferation
Author(s) -
Wyk C. W.,
Olivier A.,
Miranda C. M.,
Bijl P.,
GroblerRabie A. F.
Publication year - 1994
Publication title -
journal of oral pathology and medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.887
H-Index - 83
eISSN - 1600-0714
pISSN - 0904-2512
DOI - 10.1111/j.1600-0714.1994.tb01103.x
Subject(s) - areca , arecoline , nut , oral submucous fibrosis , chemistry , food science , fibroblast , cell growth , buccal mucosa , biochemistry , in vitro , oral cavity , medicine , dentistry , receptor , muscarinic acetylcholine receptor , structural engineering , engineering
The effects of aqueous extracts of raw, baked and boiled areca nuts were tested on cultured human buccal mucosa fibroblasts. Cells were exposed to extract concentrations of 0, 50, 100, 150, 300 and 500 μg/ml. The arecoline and arecaidine content was determined in the extracts with HPLC and raw nut contained 5.5% in m. baked nut 6.6% mm and boiled nut 7.1% m/m. Extract concentrations of 50 to 150 μg/ml inhibited cell growth in a concentration‐dependent manner but did not lead to total cell death during a 7 day period. However, total cell death did occur with concentrations of 300 and 500 μg/ml. It is concluded that areca nut extract is toxic to cultured fibroblasts and inhibits their proliferation in a concentration‐dependent manner.