Induction of S phase Arrest of the Cell Cycle by Oak Smoke Flavoring (Holyessing) in Human Prostate Carcinoma Cells
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Park Cheol
(Department of Biochemistry. College of Oriental Medicine, Dongeui University)
Lee Won Ho (Department of Biology. College of Natural Sciences, Busan National University) Choi Byung Tae (Department of Anatomy, Dongeui University) Kim Kyoung Chul (Department of Physiology, College of Oriental Medicine, Dongeui University and Research Institute of Oriental Medicine) Lee Yong Tae (Department of Physiology, College of Oriental Medicine, Dongeui University and Research Institute of Oriental Medicine) Choi Yung Hyun (Department of Biochemistry. College of Oriental Medicine, Dongeui University) |
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Research technics for the cell cycle study
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p53-independent induction of p21 (WAF1/CIP1), reduction of cyclin B1 and G2/M arrest by the isoflavone genistein in human prostate carcinoma cells
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Regulation of cyclin D1 by calpain protease
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Widely used prostate carcinoma cell lines share common origins
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Identification of G1 kinase activity for cdk6, a novel cyclin D partner
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Formation and activation of a cyclin E-cdk2 complex during the G1 phase of the human cell cycle
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Cyclin-dependent regulation of G1 in mammalian fibroblasts
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By-products of wood carbonization V. Germination and growth regulation effects of wood vinegar components and their homologs on plant seeds
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A link between cyclin A expression and adhesion- dependent cell cycle progression
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Role for cyclin A in the dependence of mitosis on completion of DNA replication
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The retinoblastoma protein and cell cycle control
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ScienceOn |
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D-type cyclin-dependent kinase activity in mammalian cells
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Cyclin A is required for the onset of DNA replication in mammalian fibroblasts
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Carbohydrate and nitrogenated compounds in liquid smoke flavorings
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Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations
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Study on immunomodulatory and antitumor activity of holyessing
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Tour highlights production and uses of smoke-based flavors
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Composition of constituents of commercial wood vinegar liquor in Korea
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Effects of wood vinegar on the mycelial growth promotion of some edible mushrooms and Trichoderma pathogen inhibition
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Effects of pyroligeous liquor and preservativess on the quality of fermented sausages
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Antimicrobial activities of Oak Smoke Flavoring
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Effect of addition of activated carbon absorbing pyroligneous acid to layer feed on the physiocochemical properties of egg yolk
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Toxicologic evaluation of flavor ingredients added to cigarette tobacco: skin painting bioassay of cigarette smoke condensate in SENCAR mice
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Pharmaceutical and clinical effects of holyessing and its research strategy
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Up-regulation of bax and down-regulation of Bcl-2 in Oak Smoke Flavoring (Holyessing)-induced apoptosis of human prostate carcinoma cells
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Comparison of the cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate
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ScienceOn |
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