title: Artificial food colorants inhibit superoxide production in differentiated HL-60 cells.
abstract: We tested synthetic food colorants for their antioxidative potential by the in vitro superoxide generation assay in differentiated HL-60 cells in response to phorbol ester. Among the 12 colorants tested, such fluorescein-type red colorants as rose bengal showed potent inhibitory activity without any cytotoxicity under dark conditions. The intracellular accumulation and superoxide anion scavenging effect of rose bengal were at least partly involved in the inhibitory activity.
authors.affiliation: Graduate School of Natural Science and Technology, Okayama University, Okayama, Japan.
authors.forename: Hang
authors.initials: H
authors.lastname: Qi
authors.forename: Machiko
authors.initials: M
authors.lastname: Kawagishi
authors.forename: Motoko
authors.initials: M
authors.lastname: Yoshimoto
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Takano
authors.forename: Beiwei
authors.initials: B
authors.lastname: Zhu
authors.forename: Yasuaki
authors.initials: Y
authors.lastname: Shimoishi
authors.forename: Mikiro
authors.initials: M
authors.lastname: Tada
authors.forename: Yoshiyuki
authors.initials: Y
authors.lastname: Murata
authors.forename: Yoshimasa
authors.initials: Y
authors.lastname: Nakamura
mesh_terms: D002454:Cell Differentiation / Q000187:drug effects*; D005505:Food Coloring Agents / Q000494:pharmacology*; D018922:HL-60 Cells; D006801:Humans; D009504:Neutrophils / Q000166:cytology / Q000187:drug effects / Q000378:metabolism; D013481:Superoxides / Q000378:metabolism*
chemical_list: D005505:Food Coloring Agents; D013481:Superoxides