The fucoidans from brown algae of Far-Eastern seas: Anti-tumor activity and structure-function relationship
- Author
- VISHCHUK, Olesya S1 ; ERMAKOVA, Svetlana P1 ; ZVYAGINTSEVA, Tatyana N1
[1] G.B. Elyakov Pacific Institute of Bioorganic Chemistry, Far Eastern Branch, Russian Academy of Sciences, Laboratory of Enzyme Chemistry, 159 100-Let Vladivostoku Ave., 690022 Vladivostok, Russian Federation - Source
Food chemistry. 2013, Vol 141, Num 2, pp 1211-1217, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- Russian
- Author keyword
- Brown algae Cell transformation Colony formation Fucoidan Fucus evanescens Saccharina cichorioides Undaria pinnatifida
- Keyword (fr)
- Anticancéreux Carcinogenèse Colonie Fucus Mer Milieu marin Phaeophyceae Relation structure activité Transformation cellulaire Undaria Algae Heterokontophyta
- Keyword (en)
- Antineoplastic agent Carcinogenesis Colony Fucus Sea Marine environment Phaeophyceae Structure activity relation Cell transformation Undaria Algae Heterokontophyta
- Keyword (es)
- Anticanceroso Carcinogénesis Colonia Fucus Mar Medio marino Phaeophyceae Relación estructura actividad Transformación celular Undaria Algae Heterokontophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B04 Tumors / 002B04E Carcinogenesis, carcinogens and anticarcinogens / 002B04E02 Chemical agents
- Discipline
- Tumours
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27476829
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.03.065 
https://dx.doi.org/10.1016/j.foodchem.2013.03.065
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