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. 2020 Jul 24;21(15):5244. doi: 10.3390/ijms21155244

Figure 5.

Figure 5

D-Lactate production in MCF-7 cells after resveratrol, curcumin and piperine treatment: Cells were treated with 131.0 µM resveratrol (A), 24.5 µM curcumin (B) or 94.5 µM piperine (C) for 24 h. After treatment, medium aliquots were collected at 0, 15, 30, 45, 60 and 120 min and incubated in a hydrazin buffer, pH 9.2, with NAD+ and lactate dehydrogenase (LDH) for released lactate measurement. Antimycin A at 2 µg/mL was used as a positive control. The results are representative of three experiments performed in triplicate ± SEM. * p < 0.05, ** p < 0.001, and *** p < 0.0001 in relation tothe control. # p < 0.05, ## p < 0.001, and ### p < 0.0001 in relation to antimycin. Resv = Resveratrol, Curc = Curcumin, PIP = Piperine, Ant A= Antimycin A.