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Effects of Vine Shoot Extract on Riboflavin-Induced DNA Damage in HepG2 Cells

Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Str. 52, 67663 Kaiserslautern, Germany
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Presented at Natural Products and the Hallmarks of Chronic Diseases—COST Action 16112, Luxemburg 25–27 March 2019.
Proceedings 2019, 11(1), 19; https://doi.org/10.3390/proceedings2019011019
Published: 17 April 2019
PDF [251 KB, uploaded 17 April 2019]

Abstract

Winery by-products, including pomace, stem, vine leaves and shoots, arise in high amounts during the wine-making process. Due to high contents of secondary plant metabolites, such as polyphenols, their usage in the food, cosmetics and pharmaceutical industry is possible. In this study, we investigated effects of an extract prepared from vine shoots (Vitis vinifera L. cv. Riesling) on riboflavin-induced DNA damage in human hepatocellular carcinoma cells HepG2 by comet assay. Significant decreases of DNA damages were detected after 2 h and 24 h extract incubation at concentration ranges of 1 to 30 µg/mL (2 h) and 1 to 10 µg/mL (24 h), respectively. These effects may be attributable to polyphenolic compounds, which has to be further investigated.
Keywords: vine shoots; Vitis vinifera L. cv. Riesling; polyphenols; DNA damage; riboflavin; ROS vine shoots; Vitis vinifera L. cv. Riesling; polyphenols; DNA damage; riboflavin; ROS
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Fuchs, C.; Bakuradze, T.; Richling, E. Effects of Vine Shoot Extract on Riboflavin-Induced DNA Damage in HepG2 Cells. Proceedings 2019, 11, 19.

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