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Issue 3, 2013
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Chemopreventive properties of raisins originating from Greece in colon cancer cells

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Abstract

Colorectal cancer is one of the major causes of cancer-related mortality in humans in both developed and developing countries. Dietary patterns influence the risk of colon cancer development, while plant-derived foods have gained great interest, due to the high content of antioxidants. Corinthian raisins (Currants, CR) and Sultanas (S) (Vitis vinifera L., Vitaceae) are dried vine fruits produced in Greece with many culinary uses in both the Mediterranean and the Western nutrition. In the present study, we investigated the effects of CR and S on human colon cancer cells. Methanol extracts of CR and S were used at different concentrations. The total polyphenol content and anti-radical activity were measured by Folin–Ciocalteu and DPPH, respectively. Antioxidant, anti-inflammatory and anti-proliferative effects on HT29 cell culture were evaluated. All extracts exhibited DPPH˙ scavenging activity in a dose-dependent manner. Both products suppressed cell proliferation, while the levels of glutathione and cyclooxygenase 2 were significantly decreased. A significant reduction in IL-8 levels and NF-kappaB p65 activation was also observed. Both antioxidant and anti-inflammatory effects were dependent on the duration of exposure. Results indicate that the methanol extracts of CR and S exhibit anti-radical activity in vitro, as well as cancer preventive efficacy on colon cancer cells, with S having slightly higher activity. The beneficial properties of these unique dried grapes are attributed to their high content of phenolic compounds.

Graphical abstract: Chemopreventive properties of raisins originating from Greece in colon cancer cells

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Publication details

The article was received on 23 Sep 2012, accepted on 12 Nov 2012 and first published on 13 Nov 2012


Article type: Paper
DOI: 10.1039/C2FO30259D
Citation: Food Funct., 2013,4, 366-372
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    Chemopreventive properties of raisins originating from Greece in colon cancer cells

    A. M. Kountouri, A. Gioxari, E. Karvela, A. C. Kaliora, M. Karvelas and V. T. Karathanos, Food Funct., 2013, 4, 366
    DOI: 10.1039/C2FO30259D

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