Chemo-preventive effect of Star anise in N-nitrosodiethylamine initiated and phenobarbital promoted hepato-carcinogenesis-Reference-Cited by-同舟云学术

Chemo-preventive effect of Star anise in N-nitrosodiethylamine initiated and phenobarbital promoted hepato-carcinogenesis

Published:2007-09 Issue:3 Volume:169 Page:207-214
ISSN:0009-2797
Container-title:Chemico-Biological Interactions
language:en
Short-container-title:Chemico-Biological Interactions

Author:

Yadav Amit Singh,Bhatnagar D.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference38 articles.

1. Free radicals, antioxidant enzymes and carcinogenesis;Sun;Free Radic. Biol. Med.,1990

2. Involvement of 8-hydroxyguanine formation in the initiation of rat liver carcinogenesis by low dose levels of N-nitrosodiethylamine;Nakae;Cancer Res.,1997

3. Dietary agents in cancer prevention: flavonoids and isoflavonoids;Birt;Pharmacol. Therapeut.,2001

4. Inhibition of nitrosodiethylamine induced hepatocarcinogenesis by dietary turmeric in rats;Thapliyal;Toxicol. Lett.,2003

5. Further evidence for chemopreventive potential of β-carotene against experimental carcinogenesis: diethylnitrosamine initiated and phenobarbital promoted hepatocarcinogenesis is prevented more effectively by β-carotene than by retinoic acid;Bishayee;Nutr. Cancer,2000

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant associated chemoprophylaxis effect of natural spice and green vegetable on hepatotoxicity;Brazilian Journal of Biology;2024

2. Collating antioxidant, reducing and metal chelating properties of spices and Acacia;Food Chemistry Advances;2023-10

3. Comparative Study of E-Nose, GC-MS, and GC-IMS to Distinguish Star Anise Essential Oil Extracted Using Different Extraction Methods;Separations;2023-04-16

4. Nitroso Impurities in Drug Products: An Overview of Risk Assessment, Regulatory Milieu, and Control Strategy;AAPS PharmSciTech;2023-02-09

5. Antifungal Role of Common Indian Spices & Herbs: A Narrative Review;Current Nutrition & Food Science;2022-10