Influence of fatty acids, vitamin E and selenium in the diet on the formation of 4-hydroxy-2-nonenal-DNA adducts as specific markers for carcinogenesis by lipid peroxidation

被引：0
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作者：
Eder, E [1 ]
Wacker, W [1 ]
Wanek, P [1 ]
Kratzin, D [1 ]
机构：
[1] Univ Wurzburg, Dept Toxicol, D-97070 Wurzburg, Germany
来源：
JOURNAL OF NUTRITION | 2002年 / 132卷 / 11期
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中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
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页码：3553S / 3553S
页数：1
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