Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway-Reference-Cited by-同舟云学术

Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

Published:2014-06-03 Issue:6 Volume:19 Page:7237-7254
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Yan Xiaojing,Zhang Li,Guo Jianming,Cao Yudan,Shang Erxin,Tang Yuping,Ding Anwei,Duan Jin-Ao

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/19/6/7237/pdf

Reference55 articles.

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2. Diterpenes from the Roots of Euphorbia kansui and Their in Vitro Effects on the Cell Division of Xenopus

3. Isolation and characterization of methy esters and derivatives from Euphorbia kansui (Euphorbiaceae) and their inhibitory effects on the human SGC-7901 cells;Yu;J. Pharm. Pharmacol.,2005

4. Inhibition of cellular proliferation by diterpenes, topoisomerase II inhibitor

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