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Murakami A, Ishida H, Kobo K, Furukawa I, Ikeda Y, Yonaha M, Aniya Y, Ohigashi H. 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. Asian Pac J Cancer Prev. 2005 Oct;6(4):437–48. PMID: 16435988. |