Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat

European Journal of Nutrition

Volumn 38, Issue 4, 1999, Pages 190-195

  Casalini, C ^a   Lodovici, M ^a   Briani, C ^a   Paganelli, G ^c   Remy, S ^b   Cheynier, V ^b   Dolara, P ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b CEMAGREF   (France)

^c NONE

Author keywords

1,2 dimethylhydrazine; 2 nitropropane; 8 hydroxy 2' deoxyguanosine; Oxidative damage; Wine polyphenols

Indexed keywords

1,2 DIMETHYLHYDRAZINE; 2 NITROPROPANE; 8 HYDROXYDEOXYGUANOSINE; ANTIOXIDANT; DEOXYGUANOSINE; FLAVONOID; POLYPHENOL; TANNIN;

AGING; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CARCINOGENICITY; COLON CARCINOGENESIS; COLON MUCOSA; CONTROLLED STUDY; DNA DAMAGE; FOOD COMPOSITION; LIVER CARCINOGENESIS; MALE; NONHUMAN; OXIDATIVE STRESS; RAT; WINE;

1,2-DIMETHYLHYDRAZINE; ANIMALS; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLON; DEOXYGUANOSINE; DNA; DNA DAMAGE; FLAVONOIDS; INTESTINAL MUCOSA; LIVER; MALE; NITROPARAFFINS; OXIDATION-REDUCTION; PHENOLS; POLYMERS; PROPANE; RATS; RATS, INBRED F344; TANNINS; WINE;

ANIMALIA;

EID: 0032883970     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s003940050061     Document Type: Article

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