Tart
cherry anthocyanins inhibit tumor development
in Apc(Min) mice and reduce proliferation
of human colon cancer cells. |
| |
- Kang SY,
Seeram NP, Nair MG, Bourquin LD. |
| Department
of Food Science and Human Nutrition, Michigan
State University, 139 G M Trout Building,
East Lansing, MI 48824-1224, USA |
Anthocyanins, which are bioactive phytochemicals, are widely distributed in plants
and especially enriched in tart cherries. Based on previous observations that
tart cherry anthocyanins and their respective aglycone, cyanidin, can inhibit
cyclooxygenase enzymes, we conducted experiments to test the potential of anthocyanins
to inhibit intestinal tumor development in Apc(Min) mice and growth of human
colon cancer cell lines. Mice consuming the cherry diet, anthocyanins, or cyanidin
had significantly fewer and smaller cecal adenomas than mice consuming the
control diet or sulindac. Colonic tumor numbers and volume were not significantly
influenced by treatment. Anthocyanins and cyanidin also reduced cell growth
of human colon cancer cell lines HT 29 and HCT 116. The IC(50) of anthocyanins
and cyanidin was 780 and 63 microM for HT 29 cells, respectively and 285 and
85 microM for HCT 116 cells, respectively. These results suggest that tart
cherry anthocyanins and cyanidin may reduce the risk of colon cancer.
