Anti-proliferative properties of Cornus mass fruit in different human cancer cells

Asian Pacific Journal of Cancer Prevention

Volumn 16, Issue 14, 2015, Pages 5727-5731

  Yousefi, Bahman ^a,b   Abasi, Mozhgan ^b   Abbasi, Mehran Mesgari ^b,c   Jahanban Esfahlan, Rana ^b  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

A549; Anti proliferative effects; Cornus mas; MCF 7; PC 3; SKOV3

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT;

APOPTOSIS; CELL PROLIFERATION; CHEMISTRY; CORNUS; DRUG EFFECTS; FRUIT; HUMAN; NEOPLASMS; PATHOLOGY; TUMOR CELL CULTURE;

ANTIOXIDANTS; APOPTOSIS; CELL PROLIFERATION; CORNUS; FRUIT; HUMANS; NEOPLASMS; PLANT EXTRACTS; TUMOR CELLS, CULTURED;

EID: 84944265016     PISSN: 15137368     EISSN: None     Source Type: Journal    
DOI: 10.7314/APJCP.2015.16.14.5727     Document Type: Article

References (17)

1. Abbasi MM, Jahanban-Esfahlan R, Monfaredan A, et al (2014). Oral and IV dosages of doxorubicin-methotrexate loadednanoparticles inhibit progression of oral cancer by downregulation of matrix methaloproteinase 2 expression in vivo. Asian Pac J Cancer Prev, 15, 10705-11.
2. Brand-Williams W, Cuvelier M, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25-30.
3. Du C-T, Francis FJ (1937). Anthocyanins from Cornus mas. Phytochemistry, 12, 2487.
4. Jahanban-Esfahlan A, Jahanban-Esfahlan R, Jamei R, et al (2012). Morphology and physicochemical properties of 40 genotypes of almond (Amygdalus communis L.) fruits. Euro J Exp Bio, 2, 2456-64.
5. Jahanban-Esfahlan A, Jamei R, Jahanban-Esfahlan R (2010). The importance of almond (Prunus amygdalusL.) and its by-products. Food Chem, 120, 349-60.
6. Jahanban Esfahlan R, Zarghami N, Rahmati-Yamchi M, et al (2011). Quantification of steroid receptors gene expression in breast cancer patients: possible correlation with serum level of adipocytokines. J Cancer Therapy, 2, 659-65.
7. Marinova D, Ribarova F, Atanassova M (2005). Total phenolics and total flavonoids on Bulgarian fruits and vegetables. J Univeristy Chem Technol Metallurgy, 40, 255-60.
8. Pantelidis GE, Vasilakakis M, Manganaris GA, et al (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem, 102, 777-83.
9. Pyrkosz-Biardzka A, Kucharska AZ, Sokol-Letowska A, et al (2014). A comprehensive study on antioxidant properties of crude extracts from fruits of berberis vulgarisL., Cornus masL. and Mahonia aquifoliumNutt. Pol J Food Nutr Sci, 64, 91-9.
10. Rop O, Mleck J, Kramarova D, et al (2010). Selected cultivars of cornelian cherry (Cornus mas L.) as a new food source for human nutrition. Afr J Biotechnol, 9, 1205-10.
11. Seeram NP, Schutzki R, Chandra A, et al (2002). Characterization, quantification, and bioactivities of anthocyanins in Cornus species. J Agric Food Chem, 50, 2519-23.
12. Shindo-Okada N, Takeuchi K, Han BS, et al (2002). Establishment of cell lines with high and low metastatic potential from A549 human lung adenocarcinoma. Jpn J Cancer Res, 93, 50-60.
13. Sineh Sepehr K, Baradaran B, Mazandarani M, et al (2014). Growth-inhibitory and apoptosis-inducing effects of Punica granatum L. var. spinosa (Apple Punice) on fibrosarcoma cell lines. ISRN Pharm, 4, 583-90.
14. Singleton V, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticulture, 16, 144-58.
15. Tural S, Koca I (2008). Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus masL.) grown in Turkey. Scientia Horticulturae, 46, 294-362.
16. Valiyari S, Jahanban-Esfahlan R, Zare Shahneh F, et al (2013). Cytotoxic and apoptotic activity of Scrophularia oxysepala in MCF-7 human breast cancer cells. Toxicol Environmental Chem, 95, 1208-20.
17. Zhishen J, Mengcheng T, Jianming W (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-9.