Brewer’s spent grains protects against oxidative DNA damage in Saccharomyces cerevisiae

Brewer’s spent grain (BSG), obtained from barley malt during brewing, contains high amounts of phenolic acids, predominantly ferulic and p-coumaric acids. The protective effects of BSG extracts against oxidative DNA damage induced by H2O2 in Saccharomyces cerevisiae cells were investigated using an...

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Detalhes bibliográficos
Autor principal: Moreira, Manuela M. (author)
Outros Autores: Carvalho, Daniel O. (author), Oliveira, Rui Pedro Soares de (author), Johansson, Björn (author), Guido, Luís F. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Barley
Brewer's spent grain
Phenolic compounds
Antigenotoxic activity
Yeast comet assay
Brewer's yeast
Ciências Naturais::Ciências Biológicas
Texto completo:http://hdl.handle.net/1822/50152
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/50152

Texto Completo

http://hdl.handle.net/1822/50152

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