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Picrocrocin, the chemical most responsible for the bitter taste of saffron, is isolated from saffron and inhibits proliferation of cancer cells.
Picrocrocin, the chemical most responsible for the bitter taste of saffron, is isolated from saffron and inhibits proliferation of cancer cells.
Picrocrocin exerts anti-tumor activity through apoptosis, cell cycle arrest, and enhancing the ROS levels and decreases the MMP levels, also inhibiting the JAK/STAT5 signalling pathway in the SK-MEL-2 melanoma cells.[1]
[1] Yu L,et al. J BUON. 2018 Jul-Aug;23(4):1163-1168.
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