Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7...

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Detalles Bibliográficos
Autores principales: Jaksevicius, Andrius, Carew, Mark, Mistry, Calli, Modjtahedi, Helmout, Opara, Elizabeth I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691668/
https://www.ncbi.nlm.nih.gov/pubmed/28934138
http://dx.doi.org/10.3390/nu9101051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691668/
https://www.ncbi.nlm.nih.gov/pubmed/28934138
http://dx.doi.org/10.3390/nu9101051

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