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Black Tea Polyphenols, Theaflavins, Prevent Cellular DNA Damage by Inhibiting Oxidative Stress and Suppressing Cytochrome P450 1A1 in Cell Cultures
Feng, Qing, Torii, Yasuyoshi, Uchida, Koji, Nakamura, Yoshimasa, Hara, Yokihiko, Osawa, ToshihikoVolume:
50
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf010875c
Date:
January, 2002
File:
PDF, 153 KB
english, 2002