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