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. 2012 Jan 20;63(7):2449–2464. doi: 10.1093/jxb/err418

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© 2012 The Author(s).

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

This paper is available online free of all access charges (see http://jxb.oxfordjournals.org/open_access.html for further details)

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Fig. 5. — Inhibitory activity of kiwifruit (cv. ‘Hayward’) phenolic extracts against pBR322 plasmid DNA oxidation induced by hydroxyl radicals (HO) (A,B), peroxynitrite (ONOO⁻) (C,D), or peroxyl radicals (ROO) (E,F) during shelf life (20 °C) for 1 day after 1, 3, and 5 months of cold storage (0 °C, 95% relative humidity). (A,C,E) Forms of DNA in the presence of HO (A), ONOO⁻ (C), or ROO (E) plus kiwifruit extracts: I, supercoiled DNA; II, open circular DNA; III, linear DNA. Lanes: Intact DNA, intact DNA; Oxidized DNA, DNA oxidized by HO (A), ONOO⁻ (C), or ROO (E); L1–L6, kiwifruit extracts stored for the indicated times and sampled after 1 day. (B,D,F) Relative DNA breakage induced by HO (B), ONOO⁻ (D), and ROO (F). The total intensity of the three DNA forms per lane is set to a value of 100. Values are means ± SE (n = 3). Bars for each shelf-life period with different letters are statistically significant (Duncan’s multiple range test, P < 0.05).