Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae

British Journal of Nutrition

Volumn 107, Issue 9, 2012, Pages 1324-1332

  Ferrarini, Lisa ^a   Pellegrini, Nicoletta ^a   Mazzeo, Teresa ^a   Miglio, Cristiana ^a,b   Galati, Serena ^a   Milano, Francesco ^a   Rossi, Carlo ^a   Buschini, Annamaria ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Brassica vegetables; Chemoprevention; Comet assay; Cooking methods

Indexed keywords

ASCORBIC ACID; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; BIOLOGICAL ACTIVITY; BRASSICACEAE; BROCCOLI; BRUSSELS SPROUT; CANCER INHIBITION; CARCINOMA CELL; CAULIFLOWER; CELL STRAIN HT29; COLON CARCINOMA; CONCENTRATION RESPONSE; CONTROLLED STUDY; COOKING; DNA DAMAGE; DNA METABOLISM; FOOD INTAKE; FOOD QUALITY; GENOTOXICITY; HUMAN; HUMAN CELL; NONHUMAN;

ANTICARCINOGENIC AGENTS; ANTIOXIDANTS; BRASSICA; CELL PROLIFERATION; COMET ASSAY; COOKING; DNA DAMAGE; HT29 CELLS; HUMANS; MUTAGENS; NEOPLASMS; NUTRITIONAL SCIENCES; OXIDATIVE STRESS; TETRAZOLIUM SALTS; THIAZOLES; VEGETABLES;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA; BRASSICACEAE;

EID: 84879638650     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114511004272     Document Type: Article

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