. 2017;18(2):339–345. doi: 10.22034/APJCP.2017.18.2.339

Table 1.

Effect of Tomato-Based Products on Stages of Cell Death Process in Primary PCa Cells after 96 h Treatment.

Cell Type	Stages of Cell Death	Untreated Cells (Control)	Tomato paste	Tomato extract	Tomato sauce	Ketchup
Cell Type	Stages of Cell Death	Untreated Cells (Control)	5 mg/mL	5 mg/mL	5 mg/mL	5 mg/mL
PCa	Viable cells	96.1 ± 0.8^a	44.2 ± 2.2^b	40.1 ± 2.3^b	40.2 ± 2.1^b	76.9 ± 0.9^c
	Early apoptosis	0.8 ± 0.2^a	13.2 ± 1.7^b	9.02 ± 0.3^c	6.9 ± 0.4^d	2.9 ± 0.3^e
	Late apoptosis	0.7 ± 0.02^a	40.7 ± 0.4^b	49.7 ± 1.7	52.4 ± 1.6^c	19.1 ± 0.5^d
	Necrotic cells	3.2 ± 0.1^a	1.8 ± 0.1^b	1.4 ± 0.3^b	0.7 ± 0.1^c	1.1 ± 0.2^d

Legend, The data is expressed as means± standard errors; Small different letters, indicate significant differences (P < 0.05) among treatment concentration vs. control group within the same line.