Effects of three dietary phytochemicals from tea, rosemary and turmeric on inflammation-induced nitrite production-Reference-Cited by-同舟云学术

Effects of three dietary phytochemicals from tea, rosemary and turmeric on inflammation-induced nitrite production

Published:1995-09 Issue:1 Volume:96 Page:23-29
ISSN:0304-3835
Container-title:Cancer Letters
language:en
Short-container-title:Cancer Letters

Author:

Chan Marion Man-Ying,Ho Chi-Tang,Huang Hsing-I

Publisher

Elsevier BV

Subject

Cancer Research,Oncology

Reference29 articles.

1. Tea and cancer;Yang;J. Natl. Cancer Inst.,1993

2. The Phenolic Compounds in Food and Their Effects on Health II: Antioxidants and Cancer Prevention;Huang,1992

3. Food Phytochemicals for Cancer Prevention II: Tea, Spices and Herbs;Ho,1994

4. Inhibition of tobacco-specific nitrosamine-induced lung tumorigenesis in A/J mice by green tea and its major polyphenol as antioxidants;Xu;Cancer Res.,1992

5. Reduced risk of esophageal cancer associated with green tea consumption;Gao;J. Natl. Cancer Inst.,1994

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