Natural Compounds in Cancer Prevention: Effects of Coffee Extracts and Their Main Polyphenolic Component, 5-O -Caffeoylquinic Acid, on Oncogenic Ras Proteins-Reference-Cited by-同舟云学术

Natural Compounds in Cancer Prevention: Effects of Coffee Extracts and Their Main Polyphenolic Component, 5-O -Caffeoylquinic Acid, on Oncogenic Ras Proteins

Published:2017-08-29 Issue:18 Volume:12 Page:2457-2466
ISSN:1861-4728
Container-title:Chemistry - An Asian Journal
language:en
Short-container-title:Chem. Asian J.

Author:

Palmioli Alessandro¹^ORCID,Ciaramelli Carlotta¹^ORCID,Tisi Renata¹²^ORCID,Spinelli Michela¹,De Sanctis Gaia¹^ORCID,Sacco Elena¹³^ORCID,Airoldi Cristina¹²³^ORCID

Affiliation:

1. Department of Biotechnology and Biosciences; Università degli Studi di Milano-Bicocca; Piazza della Scienza 2 20126 Milan Italy

2. NeuroMI Milan Center for Neuroscience; University of Milano-Bicocca; 20126 Milano Italy

3. SysBio Center of Systems Biology; Piazza della Scienza 2 20126 Milan Italy

Funder

Associazione Italiana per la Ricerca sul Cancro

Fondazione Cariplo and Regione Lombardia

Publisher

Wiley

Subject

General Chemistry,Biochemistry,Organic Chemistry

Reference55 articles.

1. Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action

2. Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism

3. Chlorogenic acid synthesis in coffee: An analysis of CGA content and real-time RT-PCR expression of HCT, HQT, C3H1, and CCoAOMT1 genes during grain development in C. canephora

4. Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

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