Antioxidant and cytotoxic properties of lyophilized beer extracts on HL-60 cell line(669 views) Tedesco I, Nappo A, Petitto F, Iacomino G, Nazzaro F, Palumbo R, Russo Gian L
Nutr Cancer (ISSN: 0163-5581), 2005; 52(1): 74-83.
Istituto di Scienze dell'Alimentazione, Consiglio Nazionale Delle Ricerche, 83100 Avellino, Italy
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Go, V. L., Butrum, R. R., Wong, D. A., Diet, nutrition, and cancer prevention: The postgenomic era (2003) J Nutr, 133, pp. 3830S-3836S
Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer (2002) Am J Med, 113, pp. 71S-88S
Weisburger, J. H., Approaches for chronic disease prevention based on current understanding of underlying mechanisms (2000) Am J Clin Nutr, 71, pp. 1710S-1714S
Yang, C. S., Landau, J. M., Huang, M. T., Newmark, H. L., Inhibition of carcinogenesis by dietary polyphenolic compounds (2001) Annu Rev Nutr, 21, pp. 381-406
Middleton, E. J., Kandaswami, C., The impact of plant flavonoids on mammalian biology: Implications for immunity, inflammation and cancer (1993) The Flavonoid: Advance Research since 1986, pp. 619-652. , Hairbone JH (eds). New York: CRC Press
Brash, D. E., Havre, P. A., New careers for antioxidants (2002) Proc Natl Acad Sci U S A, 99, pp. 13969-13971
Bushman, J. L., Green tea and cancer in humans: A review of the literature (1998) Nutr Cancer, 31, pp. 151-159
Goldfinger, T. M., Beyond the French paradox: The impact of moderate beverage alcohol and wine consumption in the prevention of cardiovascular disease (2003) Cardiol Clin, 21, pp. 449-457
Ruf, J. C., Overview of epidemiological studies on wine, health and mortality (2003) Drugs Exp Clin Res, 29, pp. 173-179
Denke, M. A., Nutritional and health benefits of beer (2000) Am J Med Sci, 320, pp. 320-326
Cleophas, T. J., Wine, beer and spirits and the risk of myocardial infarction: A systematic review (1999) Biomed Pharmacother, 53, pp. 417-423
Vinson, J. A., Mandarano, M., Hirst, M., Trevithick, J. R., Bose, P., Phenol antioxidant quantity and quality in foods: Beers and the effect of two types of beer on an animal model of atherosclerosis (2003) J Agric Food Chem, 51, pp. 5528-5533
Hou, D. X., Potential mechanisms of cancer chemoprevention by anthocyanins (2003) Curr Mol Med, 3, pp. 149-159
Aziz, M. H., Kumar, R., Ahmad, N., Cancer chemoprevention by resveratrol: In vitro and in vivo studies and the underlying mechanisms (2003) Int J Oncol, 23, pp. 17-28
Goldberg, D. M., Yan, J., Soleas, G. J., Absorption of three wine-related polyphenols in three different matrices by healthy subjects (2003) Clin Biochem, 36, pp. 79-87
Miranda, C. L., Aponso, G. L., Stevens, J. F., Deinzer, M. L., Buhler, D. R., Prenylated chalcones and flavanones as inducers of quinone reductase in mouse Hepa 1c1c7 cells (2000) Cancer Lett, 149, pp. 21-29
Chen, W. J., Lin, J. K., Mechanisms of cancer chemoprevention by hop bitter acids (beer aroma) through induction of apoptosis mediated by Fas and caspase cascades (2004) J Agric Food Chem, 52, pp. 55-64
Miranda, C. L., Stevens, J. F., Helmrich, A., Henderson, M. C., Rodriguez, R. J., Antiproliferative and cytotoxic effects of prenylated flavonoids from hops (Humulus lupulus) in human cancer cell lines (1999) Food Chem Toxicol, 37, pp. 271-285
Andersen, M. L., Outtrup, H., Skibsted, L. H., Potential antioxidants in beer assessed by ESR spin trapping (2000) J Agric Food Chem, 48, pp. 3106-3111
Singleton, S. L., Rossi, J. A., Colorimetry of total phenolics and phosphomolybdic-phosphotungstic acid reagents (1965) Am J Enol Vitic, 16, pp. 144-158
Benzie, I. F., Strain, J. J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Anal Biochem, 239, pp. 70-76
Bradford, M. M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding (1976) Anal Biochem, 72, pp. 248-254
Hough, J. S., (1991) The Biotechnology of Malting and Brewing, , New York: Cambridge University Press
Collins, S. J., Gallo, R. C., Gallagher, R. E., Continuous growth and differentiation of human myeloid leukemic cells in suspension culture (1977) Nature, 270, pp. 347-349
Long, L. H., Clement, M. V., Halliwell, B., Artifacts in cell culture: Rapid generation of hydrogen peroxide on addition of (-) -epigallocatechin, (-) -epigallocatechin gallate, (+) -catechin, and quercetin to commonly used cell culture media (2000) Biochem Biophys Res Commun, 273, pp. 50-53
Hengartner, M. O., The biochemistry of apoptosis (2000) Nature, 407, pp. 770-776
Telford, W. G., King, L. E., Fraker, P. J., Comparative evaluation of several DNA binding dyes in the detection of apoptosis-associated chromatin degradation by flow cytometry (1992) Cytometty, 13, pp. 137-143
Lamson, D. W., Brignall, M. S., Antioxidants and cancer, part 3: Quercetin (2000) Altern Med Rev, 5, pp. 196-208
Sporn, M. B., Hobson's choice and the need for combinations of new agents for the prevention and treatment of breast cancer (2002) J Natl Cancer Inst, 94, pp. 242-243
Liu, R. H., Sun, J., Antiproliferative activity of apples is not due to phenolic-induced hydrogen peroxide formation (2003) J Agric Food Chem, 51, pp. 1718-1723
Eberhardt, M. V., Lee, C. Y., Liu, R. H., Antioxidant activity of fresh apples (2000) Nature, 405, pp. 903-904
Kang, J. H., Park, Y. H., Choi, S. W., Yang, E. K., Lee, W. J., Resveratrol derivatives potently induce apoptosis in human promyelocytic leukemia cells (2003) Exp Mol Med, 35, pp. 467-474
Ahmad, K. A., Clement, M. V., Hanif, I. M., Pervaiz, S., Resveratrol inhibits drug-induced apoptosis in human leukemia cells by creating an intracellular milieu nonpermissive for death execution (2004) Cancer Res, 64, pp. 1452-1459
Wang, I. K., Lin-Shiau, S. Y., Lin, J. K., Induction of apoptosis by apigenin and related flavonoids through cytochrome c release and activation of caspase-9 and caspase-3 in leukaemia HL-60 cells (1999) Eur J Cancer, 35, pp. 1517-1525
Antioxidant and cytotoxic properties of lyophilized beer extracts on HL-60 cell line