Olive oil phenolics: Effects on DNA-oxidation and redox enzyme mRNA in prostate cells

British Journal of Nutrition

Volumn 88, Issue 3, 2002, Pages 223-224

  Lund, Elizabeth ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 8 HYDROXYDEOXYGUANOSINE; ANTIOXIDANT; CAFFEIC ACID; CAROTENOID; COPPER; DNA; GLUCOSINOLATE; GLUTATHIONE; HYDROGEN PEROXIDE; HYDROXYTYROSOL; IRON; LOW DENSITY LIPOPROTEIN; MESSENGER RNA; OLEUROPEIN; OLIVE OIL; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; RETINOL; TOCOPHEROL; TYROSOL;

ABSORPTION; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; APOPTOSIS; ATHEROSCLEROSIS; BREAST CANCER; CANCER RISK; CARDIOVASCULAR DISEASE; CELL PROLIFERATION; COLORECTAL CANCER; DNA DAMAGE; DNA ISOLATION; GENE MUTATION; HUMAN; MITOCHONDRIAL RESPIRATION; NOTE; OXIDATION; PROSTATE CANCER; PROTECTION; SIGNAL TRANSDUCTION;

EUKARYOTA;

EID: 0036714582     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN2002658     Document Type: Note

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