Black Tea Polyphenols, Theaflavins, Prevent Cellular DNA Damage by Inhibiting Oxidative Stress and Suppressing Cytochrome P450 1A1 in Cell Cultures

✍ Scribed by Feng, Qing; Torii, Yasuyoshi; Uchida, Koji; Nakamura, Yoshimasa; Hara, Yokihiko; Osawa, Toshihiko

• Book ID: 126427738
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 153 KB
• Volume: 50
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf010875c