Effect of Varying Dietary Fat Levels on Rat Growth and Oxidative DNA Damage

Nutrition and Cancer

Volumn 39, Issue 2, 2001, Pages 214-219

  Djuric, Zora ^a,c   Lewis, Sherry M ^b   Lu, Ming H ^b   Mayhugh, Martha ^b   Tang, Ning ^b   Hart, Ronald W ^b  

^a WAYNE STATE UNIVERSITY   (United States)

^b NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

^c KARMANOS CANCER INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; ZEA MAYS;

5 HYDROXYMETHYLDEOXYURIDINE; 5-HYDROXYMETHYL-2'-DEOXYURIDINE; BIOLOGICAL MARKER; DRUG DERIVATIVE; THYMIDINE;

ANIMAL; ARTICLE; BLOOD; BODY WEIGHT; CALORIC INTAKE; CHEMISTRY; DIET; DNA DAMAGE; EATING; ELEMENTAL DIET; FAT INTAKE; OXIDATION REDUCTION REACTION; RAT; RAT STRAIN; UDDER; WEIGHT GAIN;

ANIMAL; BIOLOGICAL MARKERS; BODY WEIGHT; DIET; DIETARY FATS; DNA DAMAGE; EATING; ENERGY INTAKE; FOOD, FORMULATED; MAMMAE; OXIDATION-REDUCTION; RATS; RATS, INBRED F344; SUPPORT, NON-U.S. GOV'T; SUPPORT, U.S. GOV'T, P.H.S.; THYMIDINE; WEIGHT GAIN;

EID: 0035226686     PISSN: 01635581     EISSN: None     Source Type: Journal    
DOI: 10.1207/S15327914nc392_9     Document Type: Article

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