Inhibitory effects of heated garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced carcinogenesis in the duodenum and jejunum of C57BL/6 mice

Asian Pacific Journal of Cancer Prevention

Volumn 3, Issue 4, 2002, Pages 339-344

  Shimpo, Kan ^a   Chihara, Takeshi ^a   Kaneko, Takaaki ^a   Shinzato, Masanori ^a   Beppu, Hidehiko ^a   Hoshino, Motoyuki ^a   Ida, Chikako ^a   Shamoto, Mikihiro ^a   Kuzuya, Hiroshi ^a  

^a FUJITA HEALTH UNIVERSITY   (Japan)

Author keywords

Anti tumor promotion; Erythrocyte polyamines; Heated garlic (Allium sativum L.); Mouse duodenal and jejunal carcinogenesis; Nethyl N' nitro N nitrosoguanidine (ENNG)

Indexed keywords

EID: 33646466111     PISSN: 15137368     EISSN: 2476762X     Source Type: Journal    
DOI: None     Document Type: Article

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