کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10235733 | 45055 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quercetin is increased in heat-processed Cuscuta campestris seeds, which enhances the seed's anti-inflammatory and anti-proliferative activities
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Quercetin is increased in heat-processed Cuscuta campestris seeds, which enhances the seed's anti-inflammatory and anti-proliferative activities Quercetin is increased in heat-processed Cuscuta campestris seeds, which enhances the seed's anti-inflammatory and anti-proliferative activities](/preview/png/10235733.png)
چکیده انگلیسی
⺠The chemical constituent profile of Cuscuta campestris changes significantly after plain stir-baking. ⺠The compound that increases most significantly in the processed seeds is quercetin (23 fold). ⺠Cuscuta seeds exhibit anti-inflammatory and antiproliferative activities. ⺠The processed seeds exhibit higher anti-inflammatory activity against RAW264.7 cells and higher antiproliferative activity against MDA-MB-231 and MCF-7 cells. ⺠Quercetin aglycone in Cuscuta campestris seeds plays an important role in its bioactivities.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Process Biochemistry - Volume 46, Issue 12, December 2011, Pages 2248-2254
Journal: Process Biochemistry - Volume 46, Issue 12, December 2011, Pages 2248-2254
نویسندگان
Meng-Shiou Lee, Chao-Jung Chen, Lei Wan, Ayano Koizumi, Wen-Te Chang, Meng-Ja Yang, Wen-Hsin Lin, Fuu-Jen Tsai, Ming-Kuem Lin,