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Antimutagenic activities of some foods
Author(s) -
Karakaya Sibel,
Kavas Aysel
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199902)79:2<237::aid-jsfa178>3.0.co;2-k
Subject(s) - urtica dioica , food science , chemistry , traditional medicine , biology , botany , medicine
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 effect 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 significantly higher than the antimutagenic activity of tarhana ( p <0.01). © 1999 Society of Chemical Industry