Heating garlic inhibits its ability to suppress 7,12- dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue

Journal of Nutrition

Volumn 129, Issue 3, 1999, Pages 657-661

  Song, Kun ^a   Milner, John A ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

7,12 dimethylbenz(a)anthracene; Alliinase; DNA adducts; Garlic; Processing

Indexed keywords

7,12 DIMETHYLBENZ[A]ANTHRACENE; ALLIIN;

ANIMAL TISSUE; ANTINEOPLASTIC ACTIVITY; ARTICLE; BREAST; BREAST EPITHELIUM; CONTROLLED STUDY; DIET SUPPLEMENTATION; DNA ADDUCT; ENZYME INHIBITION; FEEDING; FEMALE; FOOD INTAKE; GARLIC; GENOTOXICITY; HEATING; MICROWAVE COOKING; NONHUMAN; RAT; WEIGHT GAIN;

ALLIUM SATIVUM; ANIMALIA; ZEA MAYS;

EID: 0033017888     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/129.3.657     Document Type: Article

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