In vitro antioxidative potential of lactoferrin and black tea polyphenols and protective effects in vivo on carcinogen activation DNA damage proliferation invasion and angiogenesis during experimental oral carcinogenesis

摘要

ObjectiveThe present study was designed to evaluate the in vitro antioxidant potential of bovine lactoferrin (bLF) and black tea polyphenol (Polyphenon-B; P-B) as well as in vivo inhibitory effects on the development of 7,12-dimethylbenz[a]anthracene (DMBA)-induced hamster buccal pouch (HBP) carcinomas.