Inhibitory Effect and Mechanisms of an Anthocyanins- and Anthocyanidins-Rich Extract from Purple-Shoot Tea on Colorectal Carcinoma Cell Proliferation-Reference-Cited by-同舟云学术

Inhibitory Effect and Mechanisms of an Anthocyanins- and Anthocyanidins-Rich Extract from Purple-Shoot Tea on Colorectal Carcinoma Cell Proliferation

Published:2012-03-30 Issue:14 Volume:60 Page:3686-3692
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hsu Chih-Ping¹,Shih Yi-Ting²,Lin Bor-Ru³,Chiu Chui-Feng⁴,Lin Chih-Cheng⁵

Affiliation:

1. Department of Medical Laboratory Science and Biotechnology, Yuanpei University, Hsinchu 30015, Taiwan

2. Department of Food Science, Yuanpei University, Hsinchu 30015, Taiwan

3. Departments of Integrated Diagnostics and Therapeutics, and Internal Medicine, National Taiwan University Hospital and College of Medicine, Taipei 10051, Taiwan

4. Tea Research and Extension Station, Taoyuan 32641, Taiwan

5. Department of Biotechnology, Yuanpei University, Hsinchu 30015, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204619n

Reference37 articles.

1. Changes in disease pattern and treatment outcome of colorectal cancer: a review of 5,474 cases in 20 years

2. Heavy fermentation impacts NO-suppressing activity of tea in LPS-activated RAW 264.7 macrophages

3. Tea and cancer prevention: Molecular mechanisms and human relevance

4. Cancer chemoprevention by tea polyphenols through mitotic signal transduction blockade

5. Modulation of signal transduction by tea catechins and related phytochemicals

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