Decrease of Heat Shock Protein Levels and Cell Populations by Wine Phenolic Extracts

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 1017-1024

  Roussou, Irene ^a   Lambropoulos, Ioannis ^a   Pagoulatos, Gerassimos N ^a   Fotsis, Theodore ^b   Roussis, Ioannis G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Endothelial cells; Heat shock proteins; Hsp27; Hsp70; Phenolic compounds; Polyphenols; Tumor cells; Wine

Indexed keywords

FLAVONOL; HEAT SHOCK PROTEIN 27; HEAT SHOCK PROTEIN 70; PHENOL DERIVATIVE; POLYMER; TYROSOL;

ANIMAL CELL; ANTINEOPLASTIC ACTIVITY; ARTICLE; CELL POPULATION; CONTROLLED STUDY; DRUG EFFECT; DRUG SCREENING; ENDOTHELIUM CELL; FEMALE; HUMAN; HUMAN CELL; IN VITRO STUDY; NONHUMAN; PROTEIN BLOOD LEVEL; RED WINE; TUMOR CELL; WINE;

ANIMALS; BRAIN; CAPILLARIES; CATTLE; CELL COUNT; CELL DIVISION; ENDOTHELIAL CELLS; FLAVONOLS; HEAT-SHOCK PROTEINS; HELA CELLS; HUMANS; HYDROXYBENZOIC ACIDS; PHENOLS; PHENYLETHYL ALCOHOL; WINE;

ANIMALIA;

EID: 1242269218     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034498a     Document Type: Article

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