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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 7. Kaempferol increases “p53” protein levels in ovarian cancer cells.

Figure 7

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 “p53” protein in western blots. Images shown are typical western blot bands for “p53” protein and their corresponding “GAPDH” bands. Protein bands were quantified with “ImageJ” software and “p53” protein levels were adjusted by “GAPDH” levels. Data represent Means ± SE from 3 independent experiments. *p<0.05 as compared to control; **p<0.01 as compared to control.