Picrocrocin

Catalog No.E0242

For research use only.

Picrocrocin, the chemical most responsible for the bitter taste of saffron, is isolated from saffron and inhibits proliferation of cancer cells.

Picrocrocin Chemical Structure

CAS No. 138-55-6

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Biological Activity

Description Picrocrocin, the chemical most responsible for the bitter taste of saffron, is isolated from saffron and inhibits proliferation of cancer cells.
In vitro

Picrocrocin exerts anti-tumor activity through apoptosis, cell cycle arrest, and enhancing the ROS levels and decreases the MMP levels, also inhibiting the JAK/STAT5 signalling pathway in the SK-MEL-2 melanoma cells.[1]

Protocol (from reference)

Cell Research:

[1]

  • Cell lines: human SKMEL-2 malignant melanoma cells
  • Concentrations: 10, 20 and 40 µM
  • Incubation Time: 24 h
  • Method:

    SK-MEL-2 cells are seeded in 6-well plates with 1×10<sup>6</sup> cells per well and then they are treated with 0, 10, 20 and 40 µM picrocrocin for 24 h. This is immediately followed by DAPI (4 ,6-diamidino-2-phenylindole) staining. Then, the cell samples are examined and photographed with a fluorescence microscope. To determine the populations of the apoptotic SK-MEL-2 cells, the cells are platted in 6-well plates and subjected to picrocrocin treatment at different doses (0, 10, 20 and 40 μM) for 24 h.  Afterwards, the cells are harvested and PBS-washed. The SK-MEL-2 cells are then treated with Annexin V/ FITC and propidium iodide (PI) for 20 min and the apoptotic cell percentage is checked by flow cytometry.

Solubility (25°C)

In vitro

Chemical Information

Molecular Weight 330.37
Formula

C16H26O7

CAS No. 138-55-6
Storage 3 years -20°C powder
2 years -80°C in solvent

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