Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D- erythro-pentafuranosyl)pyrimido[1,2-α] purin-10(3H)-one deoxyguanosine adduct formation

Free Radical Research

Volumn 46, Issue 1, 2012, Pages 85-92

  Peluso, Marco ^a   Munnia, Armelle ^a   Piro, Sara ^a   Jedpiyawongse, Adisorn ^b   Sangrajrang, Suleeporn ^b   Giese, Roger W ^c   Ceppi, Marcello ^d   Boffetta, Paolo ^e,f   Srivatanakul, Petcharin ^b  

^a ISPO Cancer Prevention and Research Institute   (Italy)

^b NATIONAL CANCER INSTITUTE   (Thailand)

^c NORTHEASTERN UNIVERSITY   (United States)

^d UNIVERSITY OF GENOA   (Italy)

^e MOUNT SINAI SCHOOL OF MEDICINE   (United States)

^f INTERNATIONAL PREVENTION RESEARCH INSTITUTE   (France)

Author keywords

Free radicals; Fried food; Fruit and vegetables; Lipid peroxidation; M 1dG; Oxidative stress

Indexed keywords

3 (2 DEOXY BETA DEXTRO ERYTHRO PENTAFURANOSYL)PYRIMIDO[1,2 ALPHA]PURIN 10 (3H)ONE DEOXYGUANOSINE; DEOXYGUANOSINE DERIVATIVE; UNCLASSIFIED DRUG;

ADULT; ARTICLE; CONTROLLED STUDY; DIET; DNA DAMAGE; FEEDING BEHAVIOR; FEMALE; FOOD INTAKE; FRUIT; HUMAN; HUMAN CELL; LIPID PEROXIDATION; MALE; METHYLATION; NONHUMAN; OXIDATIVE STRESS; SMOKING HABIT; VEGETABLE;

ADULT; DEOXYGUANOSINE; DIET; DNA; DNA ADDUCTS; FEMALE; FOOD HABITS; FRUIT; HUMANS; LIPID PEROXIDATION; MALE; MALONDIALDEHYDE; MASS SPECTROMETRY; OXIDATIVE STRESS; PURINE NUCLEOSIDES; VEGETABLES;

EID: 83055178925     PISSN: 10715762     EISSN: 10292470     Source Type: Journal    
DOI: 10.3109/10715762.2011.640676     Document Type: Article

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