Efficacy of puffer fish (Takifugu rubripes) sauce in reducing hydroxyl radical damage to DNA assessed using the apurinic/apyrimidinic site method

International Journal of Molecular Medicine

Volumn 20, Issue 3, 2007, Pages 309-314

  Harada, Kazuki ^a   Makino, Yoshio ^b   Yamauchi, Tomio ^c   Fukuda, Nami ^a   Tamaru, Miki ^a   Okubo, Yasue ^a   Maeda, Toshimichi ^a   Fukuda, Yutaka ^a   Shiba, Tsuneo ^a  

^a NATIONAL FISHERIES UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c JAPAN ADVANCED INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Apurinic apyrimidinic site; DNA protection; Fish sauce; Hydroxyl radical; Puffer fish

Indexed keywords

ANTIOXIDANT; DNA; HYDROXYL RADICAL; SCAVENGER;

ANIMAL; ARTICLE; CHEMISTRY; DNA DAMAGE; DRUG ANTAGONISM; DRUG EFFECT; FOOD ANALYSIS; IN VITRO STUDY; ISOLATION AND PURIFICATION; METABOLISM; PUFFER FISH; SEA FOOD; SOYBEAN;

ANIMALS; ANTIOXIDANTS; DNA; DNA DAMAGE; FISH PRODUCTS; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; SOY FOODS; TAKIFUGU;

EID: 35148855779     PISSN: 11073756     EISSN: 1791244X     Source Type: Journal    
DOI: 10.3892/ijmm.20.3.309     Document Type: Article

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