Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals

Food Research International

Volumn 41, Issue 9, 2008, Pages 924-929

  Cao, Wei ^a   Chen, Wei Jun ^a   Suo, Zhi Rong ^a   Yao, Ya Ping ^b  

^a NORTHWEST UNIVERSITY   (China)

^b SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Buckwheat; DNA damage; Hydroxyl radical; Phenolics

Indexed keywords

CHELATION; DNA; ETHANOL; EXTRACTION; FATTY ACIDS; GENES; MOLYBDENUM; NUCLEIC ACIDS; ORGANIC ACIDS; PHENOLS;

ANTIOXIDANT ACTIVITY; BUCKWHEAT; DNA DAMAGE; HYDROXYL RADICAL; PHENOLICS;

GRAIN (AGRICULTURAL PRODUCT);

FAGOPYRUM; FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 54149085996     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.014     Document Type: Article

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