Tag Archives: in vivo study
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth
The popularity of extra virgin olive oil (EVOO) is linked both to its pleasant sensory notes and health properties. The sensory notes of EVOO are attributed to the presence of aroma compounds while bitterness and pungency are
Atelocollagen-conjugated miR-520d-5p is effective dramatically in therapy-resistant undifferentiated cancers
We have previously shown that hsa-miR-520d-5p can convert cancer cells into induced pluripotent stem cells (iPSCs) or mesenchymal stem cells (MSCs) via the demethylation and consequent upregulation of TP53 in vivo. We have also reported that miR-520d-5p
