Literature DB >> 7010145

Lethal and mutagenic effects of malondialdehyde, a decomposition product of peroxidized lipids, on Escherichia coli with different DNA-repair capacities.

S Yonei, H Furui.   

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Year:  1981        PMID： 7010145     DOI： 10.1016/0165-1218(81)90086-0

Source DB:  PubMed          Journal:  Mutat Res        ISSN： 0027-5107            Impact factor:   2.433


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  7 in total

1.  Genotoxicity associated with oxidative damage in the liver and kidney of mice exposed to dimethoate subchronic intoxication.

Authors:  Imen Ayed-Boussema; Karima Rjiba; Amal Moussa; Nourhène Mnasri; Hassen Bacha
Journal:  Environ Sci Pollut Res Int       Date:  2011-08-07       Impact factor: 4.223

2.  Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.

Authors:  Martin Grootveld; Benita C Percival; Justine Leenders; Philippe B Wilson
Journal:  Nutrients       Date:  2020-04-01       Impact factor: 5.717

3.  Gene responsible for protecting Escherichia coli from sodium dodecyl sulfate and toluidine blue plus light.

Authors:  Y Wakayama; M Takagi; K Yano
Journal:  J Bacteriol       Date:  1984-08       Impact factor: 3.490

Review 4.  Cancer risk from inorganics.

Authors:  S H Swierenga; J P Gilman; J R McLean
Journal:  Cancer Metastasis Rev       Date:  1987       Impact factor: 9.264

5.  Uptake and oxidation of malonaldehyde by cultured mammalian cells.

Authors:  R P Bird; H H Draper
Journal:  Lipids       Date:  1982-08       Impact factor: 1.880

6.  Mycobacterial Cultures Contain Cell Size and Density Specific Sub-populations of Cells with Significant Differential Susceptibility to Antibiotics, Oxidative and Nitrite Stress.

Authors:  Srinivasan Vijay; Rashmi Ravindran Nair; Deepti Sharan; Kishor Jakkala; Nagaraja Mukkayyan; Sharmada Swaminath; Atul Pradhan; Niranjan V Joshi; Parthasarathi Ajitkumar
Journal:  Front Microbiol       Date:  2017-03-21       Impact factor: 5.640

7.  Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Authors:  N Nakatani; R Inatani; H Ohta; A Nishioka
Journal:  Environ Health Perspect       Date:  1986-08       Impact factor: 9.031
  7 in total

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