C. spinosa L. subsp. rupestris Phytochemical Profile and Effect on Oxidative Stress in Normal and Cancer Cells

Spices, widely used to improve the sensory characteristics of food, contain several bioactive compounds as well, including polyphenols, carotenoids, and glucosynolates. Acting through multiple pathways, these bioactive molecules affect a wide variety of cellular processes involved in molecular mecha...

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Detalles Bibliográficos
Autores principales: Bacchetti, Tiziana, Campagna, Roberto, Sartini, Davide, Cecati, Monia, Morresi, Camilla, Bellachioma, Luisa, Martinelli, Erika, Rocchetti, Gabriele, Lucini, Luigi, Ferretti, Gianna, Emanuelli, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573631/
https://www.ncbi.nlm.nih.gov/pubmed/36235028
http://dx.doi.org/10.3390/molecules27196488

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573631/
https://www.ncbi.nlm.nih.gov/pubmed/36235028
http://dx.doi.org/10.3390/molecules27196488

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