Article
Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association - 1 Dec 2001
Yamagishi M, Osakabe N, Natsume M, Adachi T, Takizawa T, Kumon H, Osawa T
Abstract excerpt
Oxidative DNA damage has been implicated as a factor playing a role in mutagenesis and carcinogenesis. We investigated the anticlastogenic activity of cacao: the inhibitory effect of cacao liquor polyphenols on DNA strand cleavage induced by mitomycin C (MMC) in vitro and the anticlastogenic effect of cacao liquor extract against formation of micronuclei induced by MMC in bone marrow cells and peripheral blood...
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