Eugenol inhibits oxidative phosphorylation and fatty acid oxidation via downregulation of c-Myc/PGC-1β/ERRα signaling pathway in MCF10A-ras cells

Yan X, Zhang G, Bie F, Lv Y, Ma Y, Ma M, Wang Y, Hao X, Yuan N, Jiang X Scientific Republic, 2017 ABSTRACT: Alteration in cellular energy metabolism plays a critical role in the development and progression of cancer. Targeting metabolic pathways for cancer treatment has been investigated as potential preventive or therapeutic methods…. Read more »

Chemical composition, anti-biofilm activity and potential cytotoxic effect on cancer cells of Rosmarinus officinalis L. essential oil from Tunisia

Jardak M, Elloumi-Mseddi J, Aifa S, Mnif S Lipids in Health and Disease, 2017 BACKGROUND: Rosmarinus officinalis L. from Tunisia, popularly known as rosemary, is of a considerable importance for its medicinal uses and aromatic value. The aim of this study was to examine the chemical composition of Rosmarinus officinalis essential oil (ROEO) and to evaluate its… Read more »

Antitumor phenylpropanoids found in essential oils

Carvalho AA, Andrade LN, de Sousa ÉB, de Sousa DP Biomed Research International, 2015  ABSTRACT: The search for new bioactive substances with anticancer activity and the understanding of their mechanisms of action are high-priorities in the research effort toward more effective treatments for cancer. The phenylpropanoids are natural products found in many aromatic and medicinal… Read more »

α- and β-Santalols Directly Interact with Tubulin and Cause Mitotic Arrest and Cytotoxicity in Oral Cancer Cells

Lee B, Bohmann J, Reeves T, Levenson C, Risinger AL Journal of natural products, 2015 ABSTRACT: Head and neck squamous cell carcinoma (HNSCC) is the sixth most common cancer worldwide, with no major advancements in treatment over the past 40 years. The current study explores the biological effects of East Indian sandalwood oil (EISO) and… Read more »

The bioactivity and toxicological actions of carvacrol

Suntres ZE, Coccimiglio J, Alipour M Critical Reviews in Food Science and Nutrition, 2015 ABSTRACT: Carvacrol is a monoterpenic phenol produced by an abundant number of aromatic plants, including thyme and oregano. Presently, carvacrol is used in low concentrations as a food flavoring ingredient and preservative, as well as a fragrance ingredient in cosmetic formulations…. Read more »