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J Agric Food Chem. 2001 Mar;49(3):1620-4.

Effects of wine phenolics and sorghum tannins on tyrosinase activity and growth of melanoma cells.

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1
Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain. cgcordoves@ifi.csic.es

Abstract

In this study, three different phenolic (anthocyanin, other flavonoid, and phenolic acid) fractions from wine and a condensed tannin preparation from sorghum were tested for their effects on melanogenesis of normal cells and growth of human melanoma cells. The wine phenolic fractions decreased melanogenic activity (tyrosinase activity) at concentrations that resulted in a slight variation in melanocyte viability. Sorghum tannins, however, increased melanogenic activity, although no increase was found in total melanin at the concentrations that least affect melanocyte viability. Incubation of human melanoma cells with the wine fractions and sorghum tannins resulted in a decrease in colony formation, although the effect was not dose dependent in all cases. These results suggest that all of these phenolic fractions have potential as therapeutic agents in the treatments of human melanoma, although the mechanisms by which cellular toxicity is effected seem to be different among the fractions.

PMID:
11312905
[Indexed for MEDLINE]

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