Amelioration of cisplatin toxicity by a fermented grain food product

BioFactors

Volumn 16, Issue 3-4, 2002, Pages 105-115

  Minamiyama, Yukiko ^a,b   Takemura, Shigekazu ^b   Toyokuni, Shinya ^c   Nishino, Yoshihiro ^b   Yamasaki, Keiichi ^b   Hai, Seikan ^b   Yamamoto, Satoshi ^b   Okada, Shigeru ^a  

^a OKAYAMA UNIVERSITY   (Japan)

^b OSAKA CITY UNIVERSITY GRADUATE SCHOOL OF MEDICINE   (Japan)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

Antioxidant; Cisplatin damage; Oxidative stress; Rats

Indexed keywords

3 NITROTYROSINE; 4 HYDROXYNONENAL; 8 HYDROXYDEOXYGUANOSINE; ANTIOXIDANT; CISPLATIN; CREATININE; NITRATE; NITROGEN; NITROGEN DIOXIDE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD LEVEL; CONTROLLED STUDY; CREATININE BLOOD LEVEL; DIET SUPPLEMENTATION; DNA ADDUCT; FERMENTED PRODUCT; FOOD; GASTROINTESTINAL TOXICITY; HISTOPATHOLOGY; INTESTINE INJURY; KIDNEY INJURY; LIPID PEROXIDATION; MALE; NEPHROTOXICITY; NONHUMAN; PRIORITY JOURNAL; RAT; RAT STRAIN; UREA NITROGEN BLOOD LEVEL; WEIGHT REDUCTION;

ANIMALIA;

EID: 0141991337     PISSN: 09516433     EISSN: None     Source Type: Journal    
DOI: 10.1002/biof.5520160306     Document Type: Article

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