| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539614 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠We analysed the effect of 9 spices on DNA damage and cancer cell migration. ⺠The spices had high phenolic content. ⺠Most of the spices protected DNA against H2O2-induced genotoxicity. ⺠Pepper, long pepper and ginger inhibited cancer cell migration. ⺠There was positive correlation between DNA protection and the spice phenols.
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Authors
R. Jayakumar, M.S. Kanthimathi,