Skip to main content
. Author manuscript; available in PMC: 2015 Dec 18.
Published in final edited form as: Nutr Cancer. 2015 Sep 18;67(7):1201–1207. doi: 10.1080/01635581.2015.1075051

Figure 3.

Figure 3

Effect of aqueous extracts (A) and non-aqueous extracts of indicated spices on Cu(II)-mediated oxidatively generated DNA damage by 4E2. Experimental conditions are described in Materials and Methods. Levels of DNA adducts were determined as adducts/106 nucleotides and represented as % of control. Data represent average ± SD of four samples and a p-value of <0.05 was considered significant.