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在对各种食品进行抑癌作用的初筛时,发现苏子对TPA激活EBV有强抑制作用。本次在明确作用物质的同时,经与类似物的作用进行比较,探讨了构效相关性。
In the initial screening of a variety of food anti-cancer effects, Suzi was found to have a strong inhibitory effect on TPA-activated EBV. At the same time as clarifying the role of the substance, the effects of the analogues were compared to investigate the structure-activity correlation.