Black Tea Polyphenols, Theaflavins, Prevent Cellular DNA Damage by Inhibiting Oxidative Stress and Suppressing Cytochrome P450 1A1 in Cell Cultures
2002 ◽
Vol 50
(1)
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pp. 213-220
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2002 ◽
Vol 515
(1-2)
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pp. 39-56
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2007 ◽
Vol 17
(2)
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pp. 93-100
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2008 ◽
Vol 17
(5)
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pp. 193-203
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2008 ◽
Vol 42
(10)
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pp. 873-884
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2005 ◽
Vol 24
(2)
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pp. 79-90
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2005 ◽
Vol 53
(5)
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pp. 1428-1434
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