Initial in vitro toxicity testing of functional foods rich in catechins and anthocyanins in human cells

Toxicology in Vitro

Volumn 17, Issue 5-6, 2003, Pages 723-729

  Glei, M ^a   Matuschek, M ^a   Steiner, C ^a   Bohm V ^a   Persin, C ^b   Pool Zobel, B L ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^b Kampffmeyer Food Service GmbH   (Germany)

Author keywords

Black carrot; DNA damage; Green tea; HT29 clone 19A; In vitro toxicology

Indexed keywords

ANTHOCYANIN; BLACK CARROT EXTRACT; CATECHIN; CYANIDIN; DNA; EPIGALLOCATECHIN GALLATE; GREEN TEA EXTRACT; HYDROGEN PEROXIDE; PLANT EXTRACT; UNCLASSIFIED DRUG; WATER;

BLACK CARROT; CARROT; CELL GROWTH; CELL MEMBRANE; CELL PROLIFERATION; CELL PROTECTION; CELL STRAIN HT29; CELL VIABILITY; COLON; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CONTROLLED STUDY; CYTOTOXICITY; DNA DAMAGE; EVALUATION; FOOD; FOOD COMPOSITION; GENETIC DAMAGE; HUMAN; HUMAN CELL; IN VITRO STUDY; INHIBITION KINETICS; INTESTINE CELL; PARAMETER; SAMPLE; TEA;

DAUCUS CAROTA;

EID: 0242361615     PISSN: 08872333     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0887-2333(03)00099-7     Document Type: Conference Paper

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