Gallic acid, a common dietary phenolic improves health associated biochemical parameters and prevents oxidative damage of DNA in type 2 diabetes patients: results of a placebo ‐controlled pilot study

Conclusions: A small amount of GA (in the range of daily consumption in Central Europe) prevents oxidative DNA damage and reduces markers which reflect inflammation and increased risks of cancer and CVD.This article is protected by copyright. All rights reserved

Source: Nahrung / Food - November 28, 2017 Category: Nutrition Authors: Franziska Ferk, Michael Kundi, Helmut Brath, Thomas Szekeres, Halh Al ‐Serori, Miroslav Mišík, Philipp Saiko, Rodrig Marculescu, Karl‐Heinz Wagner, Siegfried Knasmueller Tags: RESEARCH ARTICLE Source Type: research