Properties of vanillin and its effects on colorectal cancer in vitro and in vivo

• 第一著者: Ho, Ket Li
• フォーマット: 学位論文
• 言語: English
• 出版事項: 2011
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/27390/1/IB%202011%2027R.pdf; http://psasir.upm.edu.my/id/eprint/27390/

Vanillin is responsible for the flavor and smell of vanilla, a widely used flavoring agent. Previous studies showed that vanillin was a good red blood sickle cell inhibitor, anti-microbial agent and anti-mutagen. However, vanillin must be administered at high concentrations and prevented from being...