Properties of vanillin and its effects on colorectal cancer in vitro and in vivo

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Properties of vanillin and its effects on colorectal cancer in vitro and in vivo

Vanillin is responsible for the flavor and smell of vanilla, a widely used flavoring agent. Previous studies showed that vanillin was a good red blood sickle cell inhibitor, anti-microbial agent and anti-mutagen. However, vanillin must be administered at high concentrations and prevented from being...

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Bibliographic Details
Main Author:	Ho, Ket Li
Format:	Thesis
Language:	English
Published:	2011
Subjects:	Vanillin Colon (Anatomy) - Cancer Flavoring essences
Online Access:	http://psasir.upm.edu.my/id/eprint/27390/ http://psasir.upm.edu.my/id/eprint/27390/1/IB%202011%2027R.pdf

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