Antioxidant activity and cytotoxicity effect of cocoa beans subjected to different processing conditions in human lung carcinoma cells
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Universidade Federal de Minas Gerais
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Artigo de periódico
Título alternativo
Atividade antioxidante e efeito citotóxico de grãos de cacau submetidos a diferentes condições de processamento em célula de carcinoma de pulmão humano
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Resumo
Lung cancer is a common malignancy in men and the second leading cause of cancer-related mortality in men in the western
world. Phenolic cocoa ingredients have a strong antioxidative activity and the potential to have a protective effect against cancer.
In the present study, we have evaluated the influence of cocoa beans subjected to different processing conditions on cell viability
and apoptosis of human lung cancer cells (A549). We measured the viability of lung cells treated with cocoa beans, unroasted slates
(US), roasted slates (RS), unroasted well fermented (UWF) cocoa, and roasted well fermented (RWF) cocoa for 24 h. Using an
MTT assay, we observed a decrease in the viability of A549 cells after treatment with cocoa bean extracts. Flow cytometer analysis
revealed that cocoa beans increased the percentage of cells in sub-G1 phase and promoted up to twofold increase of apoptotic cells
when compared to the control group. Taken together, the present study suggests that cocoa beans may have a protective effect
against lung cancer.
Abstract
Assunto
Antioxidantes, Cacau, Neoplasias Pulmonares
Palavras-chave
Antioxidant activity, Cocoa Beans, Lung cancer, Carcinoma cells
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Endereço externo
https://www.hindawi.com/journals/omcl/2016/7428515/