Total Equivalent of Reactive Chemicals in 142 Human Food Items Is Highly Variable Within and between Major Food Groups

Journal of Nutrition

Volumn 134, Issue 5, 2004, Pages 1114-1119

  He, Min ^a   Openo, Kyle ^b   McCullough, Marji ^c   Jones, Dean P ^a,b  

^a EMORY UNIVERSITY   (United States)

^b EMORY UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c AMERICAN CANCER SOCIETY   (United States)

Author keywords

Chemoprevention; Electrophile; Food composition; Glutathione; Toxicology

Indexed keywords

ACRYLAMIDE; GLUTATHIONE; HYDRAZINE;

ARTICLE; BEVERAGE; BREAD; CEREAL; FOOD; FOOD COMPOSITION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; MILK; VEGETABLE;

GRUS; VACCINIUM;

EID: 2442485006     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/134.5.1114     Document Type: Article

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