Cancer chemoprevention by phytochemicals in fruits and vegetables: an overview.
Cancer chemoprevention by phytochemicals in fruits and vegetables: an overview.
复制标题
水果和蔬菜中的植物化学物质对癌症的化学预防：概述。
DOI：
10.1021/bk-1994-0546.ch001
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发表时间：
1994
影响因子：
6.1
通讯作者：
Chi
中科院分区：
文献类型：
--
作者：
Huang Mt;T. Ferraro;Chi
食物中植物化学物质对异源生物代谢和肿瘤发生的影响日本抗癌和抗癌研究中的营养素大蒜、洋葱和其他葱的调味剂及其抗癌特性抑制二烯丙基硫化物和二烯丙基砜的化学毒性和致癌作用人类受试者体内大蒜中植物化学物质的呼吸分析：吸附捕集-短程热脱附气相色谱-质谱联用技术
Effects of Food Phytochemicals on Xenobiotic Metabolism and Tumorigenesis Micronutrients in Cancer Prevention Antimutagen and Anticarcinogen Research in Japan Flavorants from Garlic, Onion, and Other Alliums and Their Cancer-Preventive Properties Inhibition of Chemical Toxicity and Carcinogenesis by Diallyl Sulfide and Diallyl Sulfone Breath Analysis of Garlic-Borne Phytochemicals in Human Subjects: Combined Adsorbent Trapping and Short-Path Thermal Desorption Gas Chromatography-Mass Spectrometry