Antimutagenic activities of some foods

✍ Scribed by Karakaya, Sibel; Kavas, Aysel

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 133 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199902)79:2<237::aid-jsfa178>3.0.co;2-k

✦ Synopsis

There has been a recent increase in research into the possible ways of protecting individuals from cancer by making changes in dietary habits. In this study raw and boiled juice and leaf and dried seeds of Urtica sp, Stachys annula, sage, rosehip, grape molasses and tarhana were not found mutagenic in S typhimurium TA 100. All of the foods decreased sodium azide mutagenicity in S typhimurium TA 100. Among the foods tested, raw Urtica sp (46.32% ) and rosehip (44.03% ) showed the highest antimutagenic eþ ect followed by leaf of Urtica sp (41.25% ), boiled juice of Urtica sp (37.22% ), Stachys annula (36.42% ), grape molasses (33.03% ) and tarhana (28.60% ), respectively. The antimutagenic activities of Urtica sp and rosehip were found to be signiücantly higher than the antimutagenic activity of tarhana (p AE 0.01).