Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans.
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| Title: | Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans. |
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| Authors: | Chen CM (AUTHOR), Lin YL (AUTHOR), Chen CY (AUTHOR), Hsu CY (AUTHOR), Shieh MJ (AUTHOR), Liu JF (AUTHOR) |
| Source: | Asia Pacific Journal of Clinical Nutrition. Sep2008, Vol. 17 Issue 3, p408-414. 7p. |
| Database: | Academic Search Ultimate |
| ISSN: | 09647058 |
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