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The objectives of current study were to find the potential telomerase inhibitors from spices and to investigate their anticancer properties. The in vitro inhibitory effects of 28 spices against telomerase activity of HL-60 cells were systematically studied using polymerase chain reaction (PCR) based telomeric repeat amplification protocol, the PCR products were determined using native polyacrylamide...
The effects of boiling and steaming processes on the antiproliferative and cellular antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and black beans) and two types of soybeans (yellow and black) were investigated. All thermal-processing methods caused significant (p<0.05) decreases in total phenolic content (TPC), total saponin content (TSC) and phytic acid...
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