| Research Abstract |
To evaluate anti-angiogenic activities of food constituents, we established cell culture system under hypoxia condition. Under hypoxic conditon (1% oxygen), HepG2 cells, a cell line derived from hepatocellular carcinoma, induced vascular endothelial cell growth factor (VEGF). Then we investigated the effects of various kinds of food constituents on the VEGF production by HepG2 cells under hypoxic condition. The food constituents tested are as follows, 2 catechins, epigallocatechin gallte (EGCG) and epigallocatechin (EGC) ; 3 flavonols, quercetin, kaempferol and galangin ; 3 anthocyanidins, delphinidin, cyanidin and perargonidin ; 3 isoflavones, genistein, daidzein and glycitein ; 5 other polyphenols, curcumin, resveratrol, chlorogenic acid, rosmarinic acid and capsaicin ; 4 unsaturated fatty acids, arachidonic acid, 9c, 11t-conjugated linoleic acid (CIA), 10t, 12c-CLA and linoleic acid ; others, lipoic acid, gamma-aminobutyric acid (GABA) and benzyl isothiocyanate (BITC). Of the compounds tested, EGCG, EGC, quercetin, kaempferol, galangin, genistein, daidzein, chlorogenic acid, rosmarinic acid, resveratrol, 9c, 11t-CLA and lipoic acid showed strong inhibitory activities on VEGF production. In conclusion, the cell culture system established by this research project might be useful for evaluation of anti-angiogenic activities of food constituents.
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