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sambubioside/рак
Линкът е запазен в клипборда
5 резултата
Cyanidin-3-O-sambubioside from Acanthopanax sessiliflorus fruit inhibits metastasis by downregulating MMP-9 in breast cancer cells MDA-MB-231.
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Anthocyanins play an important role in physiological functions related to human health. This study aimed to investigate the inhibitory effect of cyanidin-3-O-sambubioside isolated from Acanthopanax sessiliflorus fruit on cancer cell metastasis. The inhibitory effect of cyanidin-3-O-sambubioside on
Interaction between Mimic Lipid Membranes and Acylated and Nonacylated Cyanidin and Its Bioactivity.
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We investigated the effects of acylated cyanidin-3-O-β-(6″-O-E-p-coumaroyl-sambubioside)-5-O-β-glucoside (C3-cs-5G) and nonacylated cyanidin, cyanidin-3,5-di-O-β-glucoside (C3,5G) and cyanidin-3-O-β-glucoside (C3G), on cell-mimic membranes (MM) that reflected the membrane lipid composition of tumor
Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry.
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Anthocyanin constituents in black raspberries (Rubus occidentalis L.) were investigated by HPLC-DAD, and their involvement as potent, significant antioxidants in black raspberries was demonstrated by three common antioxidant assays (FRAP, DPPH, ABTS) in this study. Five anthocyanins were present in
Anthocyanins: structural characteristics that result in unique metabolic patterns and biological activities.
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Interest in anthocyanins has increased immensely during the past decade. From these studies, it is clear that anthocyanins have unique properties: Anthocyanins are absorbed intact and absorption can be saturated; acylation of anthocyanins lowers their apparent absorption; anthocyanidin diglycosides
Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities.
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Hibiscus sabdariffa calyx is a rich source of anthocyanins and other bioactive compounds but no study reported the effects of experimental conditions on the extraction of these chemical compounds. Therefore, the effects of time and extraction temperature on the bioactive compounds and antioxidant
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