Ingestion of proanthocyanidins derived from cacao inhibits diabetes-induced cataract formation in rats.

Osakabe N, Yamagishi M., Natsume M, Yasuda A, Osawa T., Naomi Osakabe

Research output: Contribution to journalArticle

45 Citations (Scopus)
Original languageEnglish
Pages (from-to)33-39
JournalExp. Biol. Med.
Volume229
Publication statusPublished - 2004 Jan 1

Cite this

Ingestion of proanthocyanidins derived from cacao inhibits diabetes-induced cataract formation in rats. / N, Osakabe; M., Yamagishi; M, Natsume; A, Yasuda; T., Osawa; Osakabe, Naomi.

In: Exp. Biol. Med., Vol. 229, 01.01.2004, p. 33-39.

Research output: Contribution to journalArticle

N, Osakabe ; M., Yamagishi ; M, Natsume ; A, Yasuda ; T., Osawa ; Osakabe, Naomi. / Ingestion of proanthocyanidins derived from cacao inhibits diabetes-induced cataract formation in rats. In: Exp. Biol. Med. 2004 ; Vol. 229. pp. 33-39.
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