Tag: strawberries
Articles
News
- Black rice compound induces breast cancer cell death and and suppresses angiogenesis
- Grape seed compounds may counteract low-level exposure to carcinogens in diet
- Long term study finds lower breast cancer-specific death among women with high circulating enterolactone
Foods
Studies
- Activation of caspase-8 contributes induction of apoptosis in HCT-116 human colon cancer cells by the dietary compound fisetin
- Anticarcinogenic Activity of Strawberry, Blueberry, and Raspberry Extracts to Breast and Cervical Cancer Cells
- Antimutagenic Activity of Berry Extracts
- Antioxidant and antiproliferative activities of common fruits
- Antioxidant Levels and Inhibition of Cancer Cell Proliferation in Vitro by Extracts from Organically and Conventionally Cultivated Strawberries
- Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai
- Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells In Vitro
- Cellular Antioxidant Activity of Common Fruits
- Comparative effects of food-derived polyphenols on the viability and apoptosis of a human hepatoma cell line (HepG2)
- Dietary Berries and Ellagic Acid Prevent Oxidative DNA Damage and Modulate Expression of DNA Repair Genes
- Dietary flavonoid fisetin targets caspase-3-deficient human breast cancer MCF-7 cells by induction of caspase-7-associated apoptosis and inhibition of autophagy
- Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFkappaB by edible berry juice
- Inhibitory effect of whole strawberries, garlic juice or kale juice on endogenous formation of N-nitrosodimethylamine in humans
- Resveratrol Content in Strawberry Fruit Is Affected by Preharvest Conditions
- Strawberry polyphenols are equally cytotoxic to tumourigenic and normal human breast and prostate cell lines
- Tumor Angiogenesis as a Target for Dietary Cancer Prevention
- Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins