Table 4.
inhibitory effects of various extracts of black pepper and its major constituent on the viability of K-562 cell line as determined by MTT assay
| Extract type/phytochemical | Time period (hours) | IC 25 value (Mean ± SEM) | IC 50 value (Mean ± SEM) |
|---|---|---|---|
| BP-M | 24 | 129.1 ± 7.6 μg/ml | 193.6 ± 8.3 μg/ml |
| 48 | 66.6 ± 11.7 μg/ml | 116.6 ± 14.7 μg/ml | |
| BP-E | 24 | 133.6 ± 6.5 μg/ml | 208.3 ± 3.5 μg/ml |
| 48 | 83.33 ± 13.3 μg/ml | 153.8 ± 11.1 μg/ml | |
| BP-Aq | 24 | 126.1 ± 8.9 μg/ml | 223.7 ± 3.5 μg/ml |
| 48 | 109.6 ± 9.7 μg/ml | 201.3 ± 6.4 μg/ml | |
| PIP | 24 | 93.8 ± 2.4 μM | 148.2 ± 6.2 μM |
| 48 | 37.5 ± 3.4 μM | 56.3 ± 3.5 μM |
BP-M, black pepper methanol extract; BP-E, black pepper ethanol extract; BP-Aq, black pepper aqueous extract; PIP, piperine. Data are Mean ± SEM of three independent experiments.