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Anthocyanin Interactions with DNA: Intercalation, Topoisomerase I Inhibition and Oxidative Reactions

Anthocyanins and their aglycone anthocyanidins are pigmented flavonoids found in significant amounts in many commonly consumed foods. They exhibit a complex chemistry in aqueous solution, which makes it difficult to study their chemistry under physiological conditions. Here we used a gel electrophor...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Webb, Michael R., Min, Kyungmi, Ebeler, Susan E.
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: 2008
विषय:
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC2778027/
https://ncbi.nlm.nih.gov/pubmed/19924259
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1745-4514.2008.00181.x
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