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

<i>C. spinosa</i> L. subsp. <i>rupestris</i> 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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Bibliographic Details
Main Authors: Tiziana Bacchetti, Roberto Campagna, Davide Sartini, Monia Cecati, Camilla Morresi, Luisa Bellachioma, Erika Martinelli, Gabriele Rocchetti, Luigi Lucini, Gianna Ferretti, Monica Emanuelli
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Molecules
Subjects:
cancer
<i>Capperis spinosa</i> L. subsp. <i>rupestris</i>
glucosinolates
paraoxonase
polyphenols
oxidative stress
Online Access:https://www.mdpi.com/1420-3049/27/19/6488

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https://www.mdpi.com/1420-3049/27/19/6488

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