Tag: squash

Foods

• • pumpkins
  • zucchini

Studies

• Synthetic Modifications of Therapeutically Relevant Pre-assembled Cucurbitacins: Synthetic Strategies and Structure-Activity Relationships Cite
  Sharma R, Thakur S, Natish , Kumar M, Vamsi K, Jachak S, et al. Synthetic Modifications of Therapeutically Relevant Pre-assembled Cucurbitacins: Synthetic Strategies and Structure-Activity Relationships. Journal of Molecular Structure. Elsevier BV; 2024;:138321 10.1016/j.molstruc.2024.138321
• Cucurbitacin I (JSI‐124)‐dependent inhibition of STAT3 permanently suppresses the pro‐carcinogenic effects of active breast cancer‐associated fibroblasts Cite
  Al‐Harbi B, Aboussekhra A. Cucurbitacin I (JSI‐124)‐dependent inhibition of STAT3 permanently suppresses the pro‐carcinogenic effects of active breast cancer‐associated fibroblasts. Molecular Carcinogenesis. Wiley; 2021; 10.1002/mc.23287
• Cucurbitacin B Induces Hypermethylation of Oncogenes in Breast Cancer Cells Cite
  Dittharot K, Dakeng S, Suebsakwong P, Suksamrarn A, Patmasiriwat P, Promkan M. Cucurbitacin B Induces Hypermethylation of Oncogenes in Breast Cancer Cells. Planta Medica. Georg Thieme Verlag KG; 2018; 85:370-378 10.1055/a-0791-1591
• Cucurbitacin D induces cell cycle arrest and apoptosis by inhibiting STAT3 and NF-κB signaling in doxorubicin-resistant human breast carcinoma (MCF7/ADR) cells Cite
  Ku JM, Kim SR, Hong SH, Choi H, Seo HS, Shin YC, et al. Cucurbitacin D induces cell cycle arrest and apoptosis by inhibiting STAT3 and NF-κB signaling in doxorubicin-resistant human breast carcinoma (MCF7/ADR) cells. Molecular and Cellular Biochemistry. Springer Science and Business Media LLC; 2015; 409:33-43 10.1007/s11010-015-2509-9
• Cucurbitacin B induces DNA damage and autophagy mediated by reactive oxygen species (ROS) in MCF-7 breast cancer cells Cite
  Ren G, Sha T, Guo J, Li W, Lu J, Chen X. Cucurbitacin B induces DNA damage and autophagy mediated by reactive oxygen species (ROS) in MCF-7 breast cancer cells. Journal of Natural Medicines. Springer Science and Business Media LLC; 2015; 69:522-530 10.1007/s11418-015-0918-4
• Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca Cite
  Jacobo-Valenzuela N, Maróstica-Junior MR, Zazueta-Morales JdJ, Gallegos-Infante JA. Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca. Food Research International. Elsevier BV; 2011; 44:2587-2593 10.1016/j.foodres.2011.04.039
• Influence of Cooking Methods on Antioxidant Activity of Vegetables Cite
  Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of Cooking Methods on Antioxidant Activity of Vegetables. Journal of Food Science. Wiley; 2009; 74:H97-H103 10.1111/j.1750-3841.2009.01091.x
• Comparisons of food intake between breast cancer patients and controls in Korean women Cite
  Kim E, Hong Y, Jeon H, Sung M, Sung C. Comparisons of food intake between breast cancer patients and controls in Korean women. Nutrition Research and Practice. The Korean Nutrition Society and The Korean Society of Community Nutrition; 2007; 1:237 10.4162/nrp.2007.1.3.237