Jayakumar, R. and Kanthimathi, M.S. (2012) Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration. Food Chemistry, 134 (3). pp. 1580-1584. ISSN 0308-8146, DOI https://doi.org/10.1016/j.foodchem.2012.03.101.
Full text not available from this repository.Abstract
Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H 2O 2 and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68 of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (p < 0.05) DNA protecting activity. Treatment of MCF-7 cells with nicotine induced cell migration, whereas pre-treatment with spices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration. © 2012 Elsevier Ltd. All rights reserved.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Antioxidants; Comet assay; Nicotine; Oxidative stress; Pro-oxidants; Spices; Cancer cells; Cell migration |
| Subjects: | R Medicine |
| Divisions: | Faculty of Medicine |
| Depositing User: | Ms Haslinda Lahuddin |
| Date Deposited: | 11 Jul 2013 02:24 |
| Last Modified: | 26 Dec 2014 03:58 |
| URI: | http://eprints.um.edu.my/id/eprint/7157 |
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