Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans;Chinese Source

Asia Pacific Journal of Clinical Nutrition

Volumn 17, Issue 3, 2008, Pages 408-414

  Chen, Chiao Ming ^a,b   Lin, Ya Ling ^a   Oliver Chen, C Y ^c   Hsu, Ching Yun ^d   Shieh, Ming Jer ^a   Liu, Jen Fang ^a  

^a TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^b TAIPEI MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

^c TUFTS UNIVERSITY   (United States)

^d CHANG GUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

8 Hydroxydeoxyguanosine; DNA damage; Lipid peroxidation; Polyphenols; Purple sweet potato leaves

Indexed keywords

IPOMOEA BATATAS;

8 HYDROXYDEOXYGUANOSINE; 8-HYDROXY-2'-DEOXYGUANOSINE; DEOXYGUANOSINE; DRUG DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BIOAVAILABILITY; BLOOD; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DNA DAMAGE; DRUG EFFECT; FEMALE; HUMAN; LIPID PEROXIDATION; MALE; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PLANT LEAF; RANDOMIZED CONTROLLED TRIAL; SWEET POTATO; URINE;

BIOLOGICAL AVAILABILITY; CROSS-OVER STUDIES; DEOXYGUANOSINE; DNA DAMAGE; FEMALE; FLAVONOIDS; HUMANS; IPOMOEA BATATAS; LIPID PEROXIDATION; MALE; OXIDATION-REDUCTION; OXIDATIVE STRESS; PHENOLS; PLANT LEAVES; YOUNG ADULT;

EID: 58949094481     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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