Table 1.
The effect of CHS and their combinations on HCA-7 cell growth using the SRB assay.
| Herb/Spice/Combinations | IC50 (μg GAE/mL) | IC50 (μg/mL of DW) |
|---|---|---|
| TE | 3.0 (±0.3) | 300 |
| BLTE | 3.3 (±0.7) | 227 |
| BLE | 4.7 (±0.2) | 177 |
| GE | 5.5 (±0.3) | 417 |
| BLSE | 5.5 (±0.3) | 180 |
| RTE | 6.0 (±0.4) | 382 |
| SGE | 6.8 (±0.1) | 352 |
| SE | 12.5 (±0.9) | 347 |
| SAE | 15.7 (±0.6) | 414 |
| RE | 15.9 (±0.4) | 347 |
| RAE | 16.2 (±0.4) | 432 |
| RA | 17.1 (±0.1) | 442 |
| SA | >20 (n/a) | >442 |
GAE: gallic acid equivalent, used to express the total polyphenol content. The IC50 values are also expressed in dry weight (DW) equivalent of the herb/spice. Culinary herbs and spices (CHS), sulforhodamine B (SRB), Turmeric in ethanol (TE), ginger in ethanol (GE), bay leaf in ethanol (BLE), sage in ethanol (SE), sage in water (SA), rosemary in ethanol (RE) and rosemary in water (RA), rosemary in water and rosemary ethanol (RAE), sage in water and sage ethanol (SAE), bay leaf and turmeric ethanol (BLTE), sage and ginger ethanol (SGE), bay leaf and sage ethanol (BLSE), and rosemary and turmeric ethanol (RTE). Each value is the values are expressed as mean of triplicate samples, ±SEM, n = 3.