Suppressive effects of Okinawan food items on free radical generation from stimulated leukocytes and identification of some active constituents: implications for the prevention of inflammation-associated carcinogenesis.
Year: 2005
Type: article
Source: PubMed
Authors: Akira Murakami, Hisashi Ishida, Kimie Kobo, Ikuyo Furukawa, Yasutaka Ikeda, Megumi Yonaha, Yohko Aniya, Hajime Ohigashi
Institution: Kyoto University
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: closed
OpenAlex ID: W89140879