β-carboline derivatives and diphenols from soy sauce are in vitro quinone reductase (QR) inducers

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2332-2340

  Li, Ying ^b   Zhao, Mouming ^b   Parkin, Kirk L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

cancer chemoprevention; catechol; daidzein; flazin; perlolyrin; phase II enzyme; quinone reductase; Soy sauce; carboline alkaloids

Indexed keywords

ALKALOIDS; BIOASSAY; ENZYMES; FLAVONOIDS; METABOLITES; PHENOLS; SILICA; SILICA GEL; THIN LAYER CHROMATOGRAPHY;

CANCER CHEMOPREVENTION; CATECHOL; DAIDZEIN; FLAZIN; PERLOLYRIN; PHASE II; QUINONE REDUCTASE; SOY SAUCE;

COLUMN CHROMATOGRAPHY;

MURINAE;

EID: 79952750321     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104653n     Document Type: Article

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