Tag: zucchini

Foods

• • zucchini

Studies

• A higher consumption of green and white-colored vegetables and fruits is associated with lowered breast cancer risk among Korean women Cite
  Park S, Lee J, Jung S, Kang Y, Kim J. A higher consumption of green and white-colored vegetables and fruits is associated with lowered breast cancer risk among Korean women. Nutrition Research. Elsevier BV; 2024; 10.1016/j.nutres.2024.07.010
• 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
• Recent Advances in the Application of Cucurbitacins as Anticancer Agents Cite
  Zieniuk B, Pawełkowicz M. Recent Advances in the Application of Cucurbitacins as Anticancer Agents. Metabolites. MDPI AG; 2023; 13:1081 10.3390/metabo13101081
• Cucurbitacin B: A Review of its Pharmacology, Toxicity, and Pharmacokinetics Cite
  Dai S, Wang C, Zhao X, Ma C, Fu K, Liu Y, et al. Cucurbitacin B: A Review of its Pharmacology, Toxicity, and Pharmacokinetics. Pharmacological Research. Elsevier BV; 2022;:106587 10.1016/j.phrs.2022.106587
• Encapsulation of cucurbitacin B into lipid polymer hybrid nanocarriers induced apoptosis of MDAMB231 cells through PARP cleavage Cite
  Bakar-Ates F, Ozkan E, Sengel-Turk CT. Encapsulation of cucurbitacin B into lipid polymer hybrid nanocarriers induced apoptosis of MDAMB231 cells through PARP cleavage. International Journal of Pharmaceutics. Elsevier BV; 2020; 586:119565 10.1016/j.ijpharm.2020.119565
• Cytotoxicity of cucurbitacin E from Citrullus colocynthis against multidrug-resistant cancer cells Cite
  Saeed ME, Boulos JC, Elhaboub G, Rigano D, Saab A, Loizzo MR, et al. Cytotoxicity of cucurbitacin E from Citrullus colocynthis against multidrug-resistant cancer cells. Phytomedicine. Elsevier BV; 2019; 62:152945 10.1016/j.phymed.2019.152945
• 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 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
• Cucurbitacin D Is a Disruptor of the HSP90 Chaperone Machinery Cite
  Hall JA, Seedarala S, Rice N, Kopel L, Halaweish F, Blagg BSJ. Cucurbitacin D Is a Disruptor of the HSP90 Chaperone Machinery. Journal of Natural Products. American Chemical Society (ACS); 2015; 78:873-879 10.1021/acs.jnatprod.5b00054
• Cucurbitacin E Induces Cell Cycle G2/M Phase Arrest and Apoptosis in Triple Negative Breast Cancer Cite
  Kong Y, Chen J, Zhou Z, Xia H, Qiu M, Chen C. Cucurbitacin E Induces Cell Cycle G2/M Phase Arrest and Apoptosis in Triple Negative Breast Cancer. PLoS ONE. Public Library of Science (PLoS); 2014; 9:e103760 10.1371/journal.pone.0103760
• Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts Cite
  Kim MY, Kim EJ, Kim Y, Choi C, Lee B. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice. The Korean Nutrition Society and The Korean Society of Community Nutrition; 2012; 6:21 10.4162/nrp.2012.6.1.21
• 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