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Synergistic Effects of Flavonoids on Cell Proliferation in Hepa‐1c1c7 and LNCaP Cancer Cell Lines
Author(s) -
Campbell Jessica K.,
King Jennifer L.,
Harmston Matt,
Lila Mary Ann,
Erdman John W.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00013.x
Subject(s) - lncap , chemistry , naringenin , kaempferol , cell growth , cancer cell , cytotoxicity , cell culture , hela , flavonoid , biochemistry , naringin , cell , cancer , antioxidant , biology , in vitro , genetics , chromatography
Fruits and vegetables contain a variety of phytochemicals, including flavonoids, which have antioxidant and anticancer properties. The purpose of this study was to evaluate the antiproliferative effects and synergistic interactions of a variety of flavonoids in Hepa‐1c1c7, a mouse liver cancer cell line, and LNCaP, a human prostate cancer cell line. Aglycone flavonoids, such as quercetin, kaempferol, and naringenin (at 12.5 to 50 μM), inhibited cancer cell proliferation in both cell lines in a dose dependent manner without cytotoxicity. In contrast, glycone flavonoids (rutin, quercetrin, and naringin) did not inhibit cell growth. Significant synergistic antiproliferative effects were demonstrated in both cancer cell lines when flavonoids were provided in combination treatments. These results suggest that combinations of flavonoids, which are naturally present in whole fruits and vegetables, are more effective in cancer cell growth inhibition than the individual flavonoids.