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. Author manuscript; available in PMC: 2012 Sep 15.
Published in final edited form as: Food Chem. 2011 Sep 15;128(2):513–519. doi: 10.1016/j.foodchem.2011.03.073

Figure 10. Kaempferol decreases “Bcl-xL” protein levels in ovarian cancer cells.

Figure 10

Ovarian cancer cells were seeded in 60-mm dishes, incubated overnight, and treated with kaempferol for 24 hours. The cells were harvested, subjected to SDS-PAGE, and probed with antibodies against human “Bcl-xL” protein in western blots. Images shown are typical western blot bands for “BcL-xL” protein and their corresponding “GAPDH” bands. Protein bands were quantified with “ImageJ” software and “Bcl-xL” protein levels were adjusted by “GAPDH” levels. Data represent Means ± SE from 2-3 independent experiments. *p<0.05 as compared to control; **p<0.01 as compared to control.