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https://olympias.lib.uoi.gr/jspui/handle/123456789/10281Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Roussou, I. | en |
| dc.contributor.author | Lambropoulos, I. | en |
| dc.contributor.author | Pagoulatos, G. N. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:55:15Z | - |
| dc.date.available | 2015-11-24T16:55:15Z | - |
| dc.identifier.issn | 1120-1770 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10281 | - |
| dc.rights | Default Licence | - |
| dc.subject | heat shock proteins | en |
| dc.subject | hela cells | en |
| dc.subject | polyphenols | en |
| dc.subject | red wine | en |
| dc.subject | phenolic-compounds | en |
| dc.subject | molecular chaperones | en |
| dc.subject | carcinoma cells | en |
| dc.subject | flavonoids | en |
| dc.subject | death | en |
| dc.subject | fractionation | en |
| dc.subject | inhibition | en |
| dc.subject | expression | en |
| dc.subject | quercetin | en |
| dc.subject | induction | en |
| dc.title | Decrease of heat shock protein levels in HeLa tumor cells by red wine extracts | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.secondary | <Go to ISI>://000225362500009 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2004 | - |
| heal.abstract | The effect of extracts from two red and one white wine on Hsp70 and Hsp27 levels in HeLa tumor cells was investigated. Each wine was fractionated into three extracts using solid phase extraction and tested. Total phenol content was determined by the Folin-Ciocalteau method and phenolic composition by HPLC-DAD. Hsps levels were determined by Western blot analysis. One extract of each red wine reduced both Hsp70 and Hsp27 levels by about 2-fold, while the other wine extracts gave no significant effect. Both active extracts exhibited much higher total phenolics than the others, and they were rich in anthocyanins and flavanols. | en |
| heal.publisher | Chiriotti Editori | en |
| heal.journalName | Italian Journal of Food Science | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
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