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    Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells

    on November 16, 2016

    Synopsis: 

    • Anthocyanins and phenolics from blackcurrant were better at protecting DNA of HL-6- human promyelocytic cells from damage than from boysenberry
    • Blackcurrant extract demonstrated the highest protective effect against H2O2-induced neurotoxicity, oxidative stress and DNA damage
    • Anthocyanins reduce oxidative stress and ultimately the risk of developing certain chronic and degenerative diseases

    Journal of the Science of Food and Agriculture: 86:678-868 (2016)

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