Chemical Characterization, Free Radical Scavenging, and Cellular Antioxidant and Anti-Inflammatory Properties of a Stilbenoid-Rich Root Extract of Vitis vinifera

Figure 4

Effect of 50 µg/mL root extract of Vitis vinifera on H₂O₂-induced DNA damage in HT-29 cells after 14 h of incubation. Following treatment cells were stressed with 25 µM H₂O₂ for 15 min. Resveratrol (Resv., 50 µM) was used as a positive control. DNA damage was measured by the Comet assay. The photographs represent the comet tails (a) and the inhibition of DNA damage is shown as percentage of control damage (damage of control = 100%; (b)). Each bar represents the mean of three independent experiments + SD. indicates significant differences compared to untreated control cells; , Student’s -test.

(a)

(b)