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Hepatocellular carcinoma is the most frequent form of primary liver cancer, it is one of the most common life threatening solid tumors with global annual diagnosis exceeding one million new cases and remains the third leading cause of cancer death (Ahmedin et al., 2007). Human diet often contains compounds that cause DNA damage. Common dietary mutagens would include N-nitroso compounds (Tricker & Preussmann, 1991), fungal toxins (Gelderblom et al., 2001), or cooked meat carcinogens (Layton et al., 1995). High nitrate levels in processed foods may be a risk factor, possibly through their ability to form Nnitroso compounds in vivo (Ferguson et al., 2004). N-nitroso compounds are known hepatocarcinogenic agents and have been implicated in the etiology of several human cancers Bansal et al., 2005). N-Nitrosamines are mutagenic and carcinogenic compounds widely present in the human diet and have been detected at ppb levels in a wide variety of matrices such as bacon, ham, frankfurters, sausages, cheese, beer, rubber, ground water, smoked tobacco and cosmetics (Filho et al., 2003). N-nitrosopiperidine (NPIP) is a potent extrahepatic carcinogen inducing tumours mainly in the esophagus and the nasal cavity (Gray et al., 1991). N-nitrosodibutylamine (NDBA) produces tumours in the esophagus and urinary bladder in rat, although the liver is its major target tissue for carcinogenesis (Williams et al., 1993). N-nitrosopyrrolidine (NPYR) induce mainly liver tumors in rats (Gray et al., 1991) and is a weak pulmonary carcinogen in mice (Wong et al., 2003) and N-nitrosodimethylamine (NDMA) is the most commonly encountered volatile N-nitrosamine in food samples and is a potent liver, lung and kidney carcinogen (Preussmann & Stewart, 1984).

Use of a Human–Derived Liver Cell Line for the Detection of Protective Effect of Dietary Antioxidants against Food Mutagens