Decrease of heat shock protein levels and cell populations by wine phenolic extracts

 
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2004 (EN)
Decrease of heat shock protein levels and cell populations by wine phenolic extracts (EN)

Roussou, I. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Roussou, I. (EN)

The effect of red and white wine total extracts and phenolic fractions on heat shock protein (Hsp) levels in tumor cells and on tumor and endothelial cell populations in vitro has been investigated. Total extracts of red wines decreased Hsp70 and Hsp27 levels and the numbers of tumor and endothelial cells. Several red and white wine fractions significantly decreased Hsp27 levels, and some of them had also an effect on Hsp70 levels. A red wine fraction rich in polymeric flavanols and a white wine one rich in phenolic acids, flavonols, and tyrosol strongly lowered Hsp27 levels. Some red and white wine fractions strongly reduced tumor cell numbers, whereas most of them decreased endothelial cell numbers to variable extents. The present results indicate that wine phenolics decrease Hsp levels in tumor cells and tumor and endothelial cell populations. These properties may be important in the potent anticarcinogenic action of wine phenolics. (EN)

heat shock proteins (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

J Agric Food Chem (EN)

2004

<Go to ISI>://000189090300056

American Chemical Society (EN)



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