Processing of kansui roots stir-baked with vinegar reduces kansui-induced hepatocyte cytotoxicity by decreasing the contents of toxic terpenoids and regulating the cell apoptosis pathway

Molecules

Volumn 19, Issue 6, 2014, Pages 7237-7254

  Yan, Xiaojing ^a   Zhang, Li ^a   Guo, Jianming ^a   Cao, Yudan ^a   Shang, Erxin ^a   Tang, Yuping ^a   Ding, Anwei ^a   Duan, Jin Ao ^a  

^a NANJING UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Differentiating components; Hepatotoxicity; High content screening; Intrinsic pathway apoptosis; Kansui; Kansui stir baked with vinegar

Indexed keywords

ACETIC ACID; HERBACEOUS AGENT; TERPENE;

APOPTOSIS; CELL LINE; CHEMISTRY; CYTOLOGY; DRUG EFFECTS; EUPHORBIA; HUMAN; LIVER CELL;

ACETIC ACID; APOPTOSIS; CELL LINE; DRUGS, CHINESE HERBAL; EUPHORBIA; HEPATOCYTES; HUMANS; TERPENES;

EID: 84903288845     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules19067237     Document Type: Article

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