膳食生物活性化合物对乳腺癌抗凋亡 Bcl-2 蛋白的治疗潜力

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-09-11 DOI:10.1080/10408398.2024.2398636

Thripthi Nagesh Shenoy, Abdul Ajees Abdul Salam

引用次数: 0

摘要

乳腺癌仍然是全球妇女因癌症死亡的主要原因。乳腺癌的特征之一是对细胞凋亡的抵抗，其驱动因素是细胞凋亡相关基因的异常表达。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.