Red and White Wine Lees Show Inhibitory Effects on Liver Carcinogenesis

Scope Wine has shown anticarcinogenic benefits in hepatocarcinoma and polyphenols seem to be responsible for these effects. Wine lees are the sediments produced during fermentation and they endow wine with organoleptic and physicochemical properties. However, the anticarcinogenic role of these compo...

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Veröffentlicht in:	Molecular nutrition & food research 2019-05, Vol.63 (9), p.e1800864-n/a
Hauptverfasser:	Fernández‐Bedmar, Zahira, Anter, Jaouad, Alonso‐Moraga, Angeles, Delgado de la Torre, Pilar, Luque de Castro, María Dolores, Millán‐Ruiz, Yolanda, Sánchez‐Frías, Marina, Guil‐Luna, Silvia
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal models Bisulfite Carcinogenesis Carcinogens Catechin Chemotherapy diethylnitrosamine DNA methylation Fermentation hepatocarcinogenesis Hepatocellular carcinoma In vivo methods and tests Liquid chromatography Nitrosamine Physicochemical properties Phytochemicals Polyphenols Pyrogallol Sediments Wine wine lees Wines
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