Figure 3.

Concentration–response curves (10–200 μg/mL) showing the effect of the methanolic fruit extracts obtained from different spices of genus Piper and piperine in (a) B16F10 and (b) HaCaT cells. Cells were seeded in 96-well plates (3 × 10³/well) and incubated for 72 h (B16F10 cells) or 48 h (HaCaT cells) with different concentrations of Piper extracts (10–200 μg/mL) or piperine (10–200 μg/mL). Data are presented as percentage cell viability (%) in comparison to the solvent (DMSO)-treated control cells, set at 100%.