Combination Treatment with Resveratrol and Sulforaphane Induces Apoptosis in Human U251 Glioma Cells

Combination treatment with resveratrol and sulforaphane induces apoptosis in human U251 glioma cells.

Jiang H, Shang X, Wu H, Huang G, Wang Y, Al-Holou S, Gautam SC, Chopp M.

Neurochem Res. 2010 Jan;35(1):152-61. Epub 2009 Aug 15.

Department of Neurology, Henry Ford Hospital, Detroit, MI 48202, USA.

Resveratrol is a naturally occurring polyphenolic compound highly enriched in grapes, peanuts, red wine, and a variety of food sources. Sulforaphane belongs to the family of isothiocyanates and is highly enriched in cruciferous vegetables. Our previous study showed that resveratrol, when used at high concentrations, inhibited cell proliferation, caused the cell cycle arrest and induced apoptotic cell death in glioma cells. In the current study, we tested the effect of combination treatment with resveratrol and sulforaphane, when both were used at low concentrations, on cell proliferation, migration and death in human U251 glioma cells. Our study shows that combination treatment with resveratrol and sulforaphane inhibits cell proliferation and migration, reduces cell viability, induces lactate dehydrogenase release, decreases pro-survival Akt phosphorylation and increases caspase-3 activation.The use of combination of bioactive food components, such as resveratrol and sulforaphane, may be a viable approach for the treatment of glioma.

 

 

Note from ISS:  Several crucifer sprouts including broccoli sprouts are currently the most potent natural source of sulforaphane known.  They often produce 10 to 100 times the amount of sulforaphane as their corresponding mature vegetables.  Peanut sprouts are a great source of resveratrol

"Broccoli sprouts have a very high concentration of sulforaphane since this compound originates in the seed and is not made in the plant as it grows. One sprout contains all of the sulforaphane that is present in a full grown broccoli plant." 

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"When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 mug/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar". "Germination of Peanut Kernels to Enhance Resveratrol Biosynthesis and Prepare Sprouts as a Functional Vegetable". J Agric Food Chem. 2005 Jan 26;53(2):242-6. Wang KH, Lai YH, Chang JC, Ko TF, Shyu SL, Chiou RY.