Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

Euphorbia kansui is a Traditional Chinese Medicine widely used for the treatment of oedema, ascites and asthma. However, its serious hepatotoxicity hinders its safe clinical application. The process of stir-baking with vinegar is regularly used to reduce the toxicity of kansui. Up till now, the exac...

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Bibliographic Details
Main Authors: Xiaojing Yan, Li Zhang, Jianming Guo, Yudan Cao, Erxin Shang, Yuping Tang, Anwei Ding, Jin-Ao Duan
Format: Article
Language:English
Published: MDPI AG 2014-06-01
Series:Molecules
Subjects:
kansui
kansui stir-baked with vinegar
hepatotoxicity
intrinsic pathway apoptosis
high content screening
differentiating components
Online Access:http://www.mdpi.com/1420-3049/19/6/7237

Internet

http://www.mdpi.com/1420-3049/19/6/7237

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