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Antiproliferative potential of Andean Berry ( Vacciniu m meridionale Swartz) juice in combination with Aspirin in human SW480 colon adenocarcinoma cells
Author(s) -
ArangoVarela Sandra S.,
LuzardoOcampo Ivan,
ReyesDieck Camilo,
Yahia Elhadi M.,
MaldonadoCelis Maria E.
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13760
Subject(s) - berry , glutathione , aspirin , ic50 , chemistry , polyphenol , pharmacology , apoptosis , chlorogenic acid , antioxidant , in vitro , traditional medicine , food science , biochemistry , botany , biology , medicine , enzyme
Andean Berry ( Vaccinium meridionale Sw.) is a South American fruit rich in phytochemicals with promising anti‐cancer properties as co‐adjuvants to nonsteroidal anti‐inflammatory drugs such as Aspirin. This study aimed to evaluate the antiproliferative potential of Andean Berry Juice (ABJ) in combination with Aspirin in human SW480 colon adenocarcinoma cells. ABJ primarily contained 3,4‐dihydroxybenzoic and chlorogenic acids. The combined treatment of ABJ (IC 50 : 30.0 ± 0.11%) and Aspirin (IC 50 : 20.0 ± 0.57) exhibited a higher ( p < .01) antiproliferative effect than each counterpart. Moreover the same mixture displayed a lower reduced glutathione/oxidized glutathione ratio (GSH/GSSG) than the untreated cells. ABJ‐Aspirin combination induced late apoptosis stage without stimulating mitochondrial depolarization and prompted phosphatidylserine relocalization. These results emphasize the antiproliferative potential of bioactive compounds from ABJ and Aspirin combinations. Practical applications Natural products such as Andean Berry ( V . meridionale Sw.) juice (ABJ) contains antioxidant polyphenols that could reduce the need to use non‐steroidal anti‐inflammatory drugs, currently employed in cancer treatment, to prevent its side effects. The high abundance of polyphenols from this underutilized berry could stimulate the standardization of its production and industrial exploitation to be transformed into suitable food products delivering natural bioactive compounds with potential anti‐cancer effects in vitro.