H. Tokuda, F. Enjo, T. Maoka
Apr 1, 2004
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Influential Citations
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Quality indicators
Journal
Cancer Research
Abstract
1374 Ripe fruits of red paprik(Capsicum annuum L.) are used widely as vegetables and food colorants, which are good source of carotenoid pigments. The red carotenoids in paprika are mainly capsanthin and capsorubin having a 3-hydroxy k-end group, and showed strong quenching activity of single oxygen and also showed inhibition of lipid peroxidation induced by free radical. Furthermore, these carotenoids suppressed the generation of superoxide and nitric oxide from differentiated human promelocytic HL-60 cells and mouse macrophage RAW 264.7 cells, respectively. Capsorubin, final metabolite of beta-carotene in paprika, had potent growth inhibitory effects in vitro against human lung cancer A549 cell. Major elements of carotenoid in red paprica such as beta-carotene and capsanthin could not inhibit the growth of A549 cells. In the medium contain 10% of FBS, capsorubin induced cytostatic cell inhibition in the concentration of 30 uM. This was associated with increased level of p27 protein and decrease of cyclin A, cdk2, cdc2 though no significant changes were seen in the level of cyclin B1, cyclin D1, p38, MEK, NF-kB and beta-catenin. These results suggested that treatment of capsourbin cause growth inhibition by reduction of cyclin A without changing MAP kinase -NF-kB pathway nor suppression of beta-catenin integration into nucleus. We studied, for the first time, one of the elements, capsorubin, in paprika extracts as anti-cancer agent against human lung cancer cells.