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Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines

AuthorsAmigo-Benavent, Miryam; Wang, Shenli; Mateos, Raquel ; Sarriá, Beatriz ; Bravo, Laura
KeywordsYerba mate
Hydroxycinnamic acid metabolites
Green coffee beans
Issue Date2017
CitationFood and Chemical Toxicology 106(PartA): 125-138 (2017)
AbstractThis work aimed at studying the effects of green coffee bean (GCBE) and yerba mate (YME) extracts, their main phenolic components (5-caffeoylquinic acid, 5-CQA; 3,5-dicaffeoylquinic acid, 3,5-DCQA) and metabolites (ferulic acid, FA; caffeic acid, CA; dihydrocaffeic acid, DHCA; and dihydroferulic acid, DHFA) along with caffeine (CAF) on the viability and proliferation of different human cell lines. Extracts (10–1000 μg/mL) and standards (10–1000 μM) were assayed in colon (Caco-2), lung (A549), oesophageal (OE-33), urinary bladder (T24) human carcinoma cells, and a non-cancer cell line (CCD-18Co). YME significantly reduced viability of cancer cells at all assayed concentrations, the higher doses also reducing cell proliferation. GCBE effects on cell viability were more effective at 100 and 1000 μg/mL, showing modest effects on cell proliferation. The highest doses of 5-CQA and 3,5-DCQA reduced cell viability and proliferation in all cell lines, whereas FA, DHCA and DHFA had lower and variable effects. Caffeine had no effect. Dietary-attainable concentrations (0.1, 1 and 10 μg/mL) of YME were tested for cytotoxicity and reactive oxygen species generation, showing no cytotoxic effect. Low concentrations of all tested compounds were non-cytotoxic to CCD-18Co cells. [Conclusion]: YME and to a lower degree GCBE, their phenolic components and metabolites may decrease cancer cell viability and proliferation.
Publisher version (URL)https://doi.org/10.1016/j.fct.2017.05.019
Identifiersdoi: 10.1016/j.fct.2017.05.019
e-issn: 1873-6351
issn: 0278-6915
Appears in Collections:(ICTAN) Artículos
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