Effect of natural phenolic acids on DNA oxidation in vitro.

@article{Lodovici2001EffectON,
  title={Effect of natural phenolic acids on DNA oxidation in vitro.},
  author={Maura Lodovici and Fulvio Guglielmi and Marco Meoni and Piero Dolara},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2001},
  volume={39 12},
  pages={
          1205-10
        }
}
We examined the antioxidant activity of the following natural phenolic compounds present in food: 3-OH-benzoic acid (3-OH-BA); 4-OH-benzoic acid (4-OH-BA); 2,3-dihydroxybenzoic acid (2,3-diOH-BA); 3,4-dihydroxybenzoic acid (3,4-diOH-BA or protocatechuic acid); ferulic acid; caffeic acid; and 2-coumaric, 3-coumaric and 4-coumaric acids. We measured the inhibitory effect of these compounds on iron-dependent oxidative DNA damage in vitro [incubating herring sperm DNA with Fe(III)/GSH] or using… CONTINUE READING
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