Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals

Food and Chemical Toxicology

Volumn 50, Issue 8, 2012, Pages 2766-2773

  Zhou, Juan ^a   Li, Peng ^a   Cheng, Ni ^a   Gao, Hui ^a   Wang, Bini ^a   Wei, Yahui ^a   Cao, Wei ^a  

^a NORTHWEST UNIVERSITY   (China)

Author keywords

Antioxidant activity; Buckwheat honey; DNA damage; Phenolic acids

Indexed keywords

4 HYDROXYBENZOIC ACID; ANTIOXIDANT; HYDROXYL RADICAL; NATURAL PRODUCT; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHENOLIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT HONEY; CHEMICAL COMPOSITION; CONTROLLED STUDY; DNA STRAND BREAKAGE; HONEY; NONHUMAN;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DNA DAMAGE; FAGOPYRUM; HONEY; HYDROXYL RADICAL; REFERENCE STANDARDS;

EID: 84862690391     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.05.046     Document Type: Article

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