Artificial food colorants inhibit superoxide production in differentiated HL-60 Cells

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 8, 2010, Pages 1725-1728

  Qi, Hang ^a,b   Kawagishi, Machiko ^a   Yoshimoto, Motoko ^a   Takano, Hiroshi ^a   Zhu, Beiwei ^b   Shimoishi, Yasuaki ^a   Tada, Mikiro ^c   Murata, Yoshiyuki ^a   Nakamura, Yoshimasa ^a  

^a OKAYAMA UNIVERSITY   (Japan)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

^c Chugoku Gakuen University   (Japan)

Author keywords

Food colorant; HL 60 cell; Rose bengal; Superoxide; Xanthine oxidase

Indexed keywords

FOOD COLORANTS; HL-60 CELL; ROSE BENGAL; SUPEROXIDES; XANTHINE OXIDASE;

CALCIUM ION SENSORS; ESTERS; FOOD ADDITIVES; OXYGEN; SYNTHETIC FOODS;

DYES;

FOOD DYE; SUPEROXIDE;

ARTICLE; CELL DIFFERENTIATION; CELL STRAIN HL 60; CYTOLOGY; DRUG EFFECT; HUMAN; METABOLISM; NEUTROPHIL;

CELL DIFFERENTIATION; FOOD COLORING AGENTS; HL-60 CELLS; HUMANS; NEUTROPHILS; SUPEROXIDES;

EID: 77956027606     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100314     Document Type: Article

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