Protective effects of Asian green vegetables against oxidant induced cytotoxicity

World Journal of Gastroenterology

Volumn 11, Issue 48, 2005, Pages 7607-7614

  Rose, Peter ^a   Ong, Choon Nam ^a   Whiteman, Matt ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Cruciferous vegetables; Free radicals; Isothiocyanates; Lipid peroxidation

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3 (4,5 DIMETHYL 2 THIAZOLYL) 2,5 DIPHENYLTETRAZOLIUM BROMIDE; AMARANTHUS TRICOLOR EXTRACT; ANTIOXIDANT; BRASSICA EXTRACT; BROCCOLI EXTRACT; DEOXYRIBOSE; FERROUS ASCORBATE; GLUTATHIONE TRANSFERASE; HYPOCHLOROUS ACID; OXIDIZING AGENT; PEROXYNITRITE; PLANT EXTRACT; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE); UNCLASSIFIED DRUG; WATERCRESS EXTRACT;

AMARANTHUS; AMARANTHUS TRICOLOR; ANTIOXIDANT ACTIVITY; ARTICLE; ASIA; BLEACHING; BRASSICA; CELL ASSAY; CELL PROTECTION; CELL VIABILITY; CONTROLLED STUDY; CYTOTOXICITY; DETOXIFICATION; DRUG DETERMINATION; ENZYME ACTIVITY; FOOD INTAKE; HUMAN; HUMAN CELL; INTESTINE CELL; LEAFY VEGETABLE; LIPID ANALYSIS; LIPID PEROXIDATION; MEDICINAL PLANT;

EID: 31644438941     PISSN: 10079327     EISSN: None     Source Type: Journal    
DOI: 10.3748/wjg.v11.i48.7607     Document Type: Article

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