Can the phenolic compounds of Manuka honey chemosensitize colon cancer stem cells? A deep insight into the effect on chemoresistance and self-renewal
Danila Cianciosi1, Yasmany Armas Diaz1, José M. Alvarez-Suarez2, Xiumin Chen3,4,5, Di Zhang3, Nohora Milena Martínez López6,7,8, Mercedes Briones Urbano9,6,8, José L. Quiles10,11,12, Adolfo Amici1, Maurizio Battino5,1,11, Francesca Giampieri11
1Dipartimento di Scienze Cliniche Specialistiche e Odontostomatologiche - Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy
2Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito, Diego de Robles s/n, Quito 170901, Ecuador
3School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
4Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
5International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
6Universidad Internacional Iberoamericana, Campeche 24560, Mexico
7Fundación Universitaria Internacional de Colombia, Bogotá, Colombia
8Universidad Internacional Iberoamericana Arecibo, Puerto Rico 00613, USA
9Universidad Europea del Atlántico, 39011 Santander, Spain
10Department of Physiology, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Avda del Conocimiento s/n, Parque Tecnologico de la Salud, Armilla, 18016 Granada, Spain
11Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, Santander 39011, Spain
12Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Granada 18016, Spain
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Food Chemistry
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136684
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