Antioxidative and Prooxidative Activity of Caffeic Acid toward H2O2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium.
a Department of Food Science and Technology , Nagoya University , Chikusa , Nagoya 464-01 , Japan.
T
T
Nakayama
a Department of Food Science and Technology , Nagoya University , Chikusa , Nagoya 464-01 , Japan.
T
T
Kung
a Department of Food Science and Technology , Nagoya University , Chikusa , Nagoya 464-01 , Japan.
M
M
Hiramitsu
a Department of Food Science and Technology , Nagoya University , Chikusa , Nagoya 464-01 , Japan.
T
T
Osawa
a Department of Food Science and Technology , Nagoya University , Chikusa , Nagoya 464-01 , Japan.
S
S
Kawakishi