Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage.

Yamagishi M., Osakabe N, Natsume M., Adachi T., Takizawa T., Kumon H., Osawa T., Naomi Osakabe

Research output: Contribution to journalArticle

28 Citations (Scopus)
Original languageEnglish
Pages (from-to)1279-1283
JournalFood Chem. Toxicol.
Volume39
Publication statusPublished - 2001 Dec 1

Cite this

Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage. / M., Yamagishi; N, Osakabe; M., Natsume; T., Adachi; T., Takizawa; H., Kumon; T., Osawa; Osakabe, Naomi.

In: Food Chem. Toxicol., Vol. 39, 01.12.2001, p. 1279-1283.

Research output: Contribution to journalArticle

M., Yamagishi ; N, Osakabe ; M., Natsume ; T., Adachi ; T., Takizawa ; H., Kumon ; T., Osawa ; Osakabe, Naomi. / Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage. In: Food Chem. Toxicol. 2001 ; Vol. 39. pp. 1279-1283.
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AU - T., Takizawa

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AU - Osakabe, Naomi

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