Phenolic Acids from Plant Foods Can Increase or Decrease the Mutation Frequency to Antibiotic Resistance-Reference-Cited by-同舟云学术

Phenolic Acids from Plant Foods Can Increase or Decrease the Mutation Frequency to Antibiotic Resistance

Published:2007-11-10 Issue:25 Volume:55 Page:10183-10186
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Birošová Lucia¹,Mikulášová Mária¹,Vaverková Štefánia¹

Affiliation:

1. Department of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia, and Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University, Bratislava, Slovakia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072009r

Reference28 articles.

1. Free Radical Scavenging Properties of Wheat Extracts

2. Antioxidant Properties of Bran Extracts from “Akron” Wheat Grown at Different Locations

3. The suppression of the N-nitrosating reaction by chlorogenic acid

4. Antimutagenic Activity of Caffeic Acid and Related Compounds

5. Phenolic acids inhibit chloroplast mutagenesis in Euglena gracilis

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