(Q35802286)

English

Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D-erythro-pentafuranosyl)pyrimido[1,2-α] purin-10(3H)-one deoxyguanosine adduct formation.

scientific article published on December 2011

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scholarly article

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22081860%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D-erythro-pentafuranosyl)pyrimido[1,2-α] purin-10(3H)-one deoxyguanosine adduct formation (English)

1 reference

Europe PubMed Central

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16 January 2020

1

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16 January 2020

3

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16 January 2020

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16 January 2020

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Armelle Munnia

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16 January 2020

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Paolo Boffetta

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16 January 2020

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Adisorn Jedpiyawongse

4

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16 January 2020

Roger W Giese

6

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16 January 2020

Petcharin Srivatanakul

9

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Europe PubMed Central

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16 January 2020

Suleeporn Sangrajrang

5

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16 January 2020

publication date

1 December 2011

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16 January 2020

Free Radical Research

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Europe PubMed Central

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16 January 2020

46

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16 January 2020

1

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16 January 2020

85-92

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16 January 2020

describes a project that uses

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Formation of polycyclic aromatic hydrocarbon-DNA adducts in peripheral white blood cells during consumption of charcoal-broiled beef

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Biomarkers of dietary intake of micronutrients modulate DNA adduct levels in healthy adults

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Identifiers

10.3109/10715762.2011.640676

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22081860%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22081860%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22081860%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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