Direct in vivo evidence of protective effects of grape seed procyanidin fractions and other antioxidants against ethanol-induced oxidative DNA damage in mouse brain cells

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5881-5891

  Guo, Lei ^a   Li, Hui Wang ^a   Sun, Baoshan ^b   Jing, Yu Yang ^a   Yu, Qing Zhao ^a   Ying, Xu Dong ^a   Spranger, Maria Isabel ^b   Chun, Fu Wu ^a  

^a SHENYANG PHARMACEUTICAL UNIVERSITY   (China)

^b Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Antioxidant; DNA damage; Ethanol; Mouse; Procyanidins

Indexed keywords

ACETALDEHYDE; ALCOHOL; ANTIOXIDANT; BIFLAVONOID; CATECHIN; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; BRAIN; BRAIN LEVEL; CHEMISTRY; CYTOLOGY; DNA DAMAGE; DRUG EFFECT; GRAPE; OXIDATION REDUCTION REACTION; PLANT SEED;

ACETALDEHYDE; ANTIOXIDANTS; BIFLAVONOIDS; BRAIN; BRAIN CHEMISTRY; CATECHIN; DNA DAMAGE; ETHANOL; OXIDATION-REDUCTION; PROANTHOCYANIDINS; SEEDS; VITIS;

MUS; VITACEAE;

EID: 34447649377     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070440a     Document Type: Article

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