Preventive effect of thiacremonone on the hepatocarcinogenesis initiated by N-nitrosodiethylamine in rats-Reference-Cited by-同舟云学术

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Preventive effect of thiacremonone on the hepatocarcinogenesis initiated by N-nitrosodiethylamine in rats

Published:2012-10 Issue:5 Volume:21 Page:1277-1284
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Tae Myoung,Lee Hyoung Suk,Shim Tae Jin,Kim Hyun Young,Woo Koan Sik,Jeong Heon Sang,Kim Dae Joong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0168-0.pdf

Reference39 articles.

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2. Greenwald P. From carcinogenesis to clinical interventions for cancer prevention. Toxicology 166: 37–45 (2001)

3. Sporn MB. Approaches to prevention of epithelial cancer during the preneoplastic period. Cancer Res. 36: 2699–2702 (1976)

4. Surh Y. Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutat. Res. 428: 305–327 (1999)

5. Kelloff GJ, Crowell JA, Steele VE, Lubet RA, Malone WA, Boone CW, Kopelovich L, Hawk ET, Lieberman R, Lawrence JA, Ali I, Viner JL, Sigman CC. Progress in cancer chemoprevention: Development of diet-derived chemopreventive agents. J. Nutr. 130: 467S–471S (2000)

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1. Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic;Preventive Nutrition and Food Science;2016-03-31

2. Mammalian models of chemically induced primary malignancies exploitable for imaging-based preclinical theragnostic research;QUANT IMAG MED SURG;2015

3. Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic;Food Science and Biotechnology;2015-08

4. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages;Food & Function;2013

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