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Effects of cacao liquor proanthocyanidins on PhIP-induced mutagenesis in vitro, and in vivo mammary and pancreatic tumorigenesis in female Sprague–Dawley rats

Food Bioactive CompoundChemoprevention StrategyMedicinePhip-induced MutagenesisFemale Sprague–dawley RatsCacao Liquor ProanthocyanidinsPathologyToxicologyPharmacologyTumor BiologyOxidative Stress