| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852026 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠Effects of green and white tea against benzo(a)pyrene toxicity was investigated. ⺠Both the green and white tea modulated phase I and phase II enzymes. ⺠Consumption of green and white tea reduced the BaPDE-DNA adducts formations. ⺠White tea showed greater efficacy than green tea.
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Authors
Manoj Kumar, Mridula Jain, Amit Sehgal, V.L. Sharma,