In vitro test of quercitin solid fractions from red wine on a cellular model of colorectal cancer

Introduction: Several studies showed that quercetin have a preventive effect against colorectal cancer (CRC) [1-2] Since the quercetin has been resulted to be the most present flavonoid in red wine, we analyzed by HPLC different extracts from red wine during the production chain, selecting the samples which contain quercetin enriched derivatives (QED). The in vitro effects of these will be evaluated on a model of CRC, marked as HCT8-β8 cell line [3]. Material & Methods: Chemical characterization of extracts has been performed by HPLC-DAD-TOF quantitative analysis using specific calibration curves, built with reference standards. The effects of quercetin and of QED have been performed on HCT8-β8 [3]. Results and Conclusions: Quercetin glycosides, extracted from the grape skins during fermentation, hydrolyze in the acidic wine conditions to release the free quercetin. The quercetin may then crystallize, incorporating molecules in the process and form a deposit. QED showed a composition of 21,6 mg/g as gallic acid (3,7%), quercetin (78,2%) and kaempherol (18,1%). The results obtained on the HCT8-β8 cell line have showed an anti-proliferative activity of quercetin and of QED, which could be the result of a link between the estrogen receptor β and the polyphenol component of QED.