Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1780-1785

  Espinosa, Cristóbal ^a   López Jiménez, José Ángel ^a   Cabrera, Lorena ^a   Larqué, Elvira ^a   Almajano, María Pilar ^b   Arnao, Marino B ^a   Zamora, Salvador ^a   Pérez Llamas, Francisca ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Adriamycin; Antioxidant capacity; Oxidative damage; Polyphenols; Rats; White tea

Indexed keywords

ADRIAMYCIN; ANTIOXIDANT CAPACITY; OXIDATIVE DAMAGE; POLYPHENOLS; WHITE TEA;

AGENTS; ANIMALS; PHARMACODYNAMICS; PHENOLS; RATS; TISSUE;

DRUG DOSAGE;

ANTIOXIDANT; DOXORUBICIN; EPIGALLOCATECHIN GALLATE; GREEN TEA EXTRACT; HYDROPEROXIDE; SODIUM CHLORIDE; UNCLASSIFIED DRUG; WHITE TEA EXTRACT;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIOXIDANT ACTIVITY; ARTICLE; BRAIN MICROSOME; CELL PROTECTION; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; HEART MICROSOME; LIVER MICROSOME; MALE; MICROSOME; NONHUMAN; OXIDATIVE STRESS; PROTEIN DETERMINATION; RAT;

ANIMALS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; BRAIN; CAMELLIA SINENSIS; DIET THERAPY; DOXORUBICIN; FEMALE; HUMANS; LIVER; MALE; MYOCARDIUM; OXIDATIVE STRESS; PROTECTIVE AGENTS; RATS; RATS, SPRAGUE-DAWLEY; TEA;

ANIMALIA; RATTUS;

EID: 84861577190     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.083     Document Type: Article

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