Oxidative DNA damage in prostate cancer patients consuming tomato sauce-based entrees as a whole-food intervention

Journal of the National Cancer Institute

Volumn 93, Issue 24, 2001, Pages 1872-1879

  Chen, Longwen ^a,b   Stacewicz Sapuntzakis, Maria ^a   Duncan, Claudine ^a   Sharifi, Roohollah ^a,c   Ghosh, Luna ^b   Van Breemen, Richard ^a   Ashton, David ^d   Bowen, Phyllis E ^a  

^a UNIVERSITY OF ILLINOIS AT CHICAGO   (United States)

^b UNIVERSITY OF CHICAGO   (United States)

^c JESSE BROWN VA MEDICAL CENTER   (United States)

^d Hunt Wesson Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

8 HYDROXYDEOXYGUANOSINE; ANTACID AGENT; ANTIOXIDANT; DEOXYGUANOSINE; LYCOPENE; PLACEBO; PROSTATE SPECIFIC ANTIGEN; VITAMIN;

ADULT; AGED; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD LEVEL; CANCER LOCALIZATION; CLINICAL ARTICLE; CLINICAL TRIAL; CONCENTRATION RESPONSE; CONFIDENCE INTERVAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET THERAPY; DNA DAMAGE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN TISSUE; LEUKOCYTE; MALE; MEDICAL ASSESSMENT; NUTRITIONAL VALUE; OXIDATION; PASTA; PATIENT SELECTION; PRIORITY JOURNAL; PROSTATE ADENOCARCINOMA; PROSTATECTOMY; STATISTICAL ANALYSIS; TISSUE LEVEL; TOMATO; TREATMENT OUTCOME;

EID: 0035915483     PISSN: 00278874     EISSN: None     Source Type: Journal    
DOI: 10.1093/jnci/93.24.1872     Document Type: Article

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