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Protective effects of spice plants on mutagenesis
Author(s) -
Milić Božidar Lj.,
Milić Nataša B.
Publication year - 1998
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/(sici)1099-1573(1998)12:1+<s3::aid-ptr232>3.0.co;2-5
Subject(s) - spice , mutagenesis , pharmacognosy , traditional medicine , biology , microbiology and biotechnology , computational biology , medicine , biological activity , engineering , mutation , genetics , in vitro , gene , electrical engineering
The influence of naturally occurring phenolic compounds, isolated from common spice plants: carnosol, rosmanol (7α‐), epirosmanol (7β‐) from rosemary ( Rosmarinus officialis L.); rosemaric acid from rosemary and oregano ( Oreganum vulgare L.); capsicin and dihydrocapsicin , hot‐tasting compounds, from hot pepper ( Capsicinum annuum L.); ferulic acid amide of tyramine from black pepper ( Piper nigrum L.); piperin‐related compound from thyme ( Thymus serpyllum L.); apigenin and apiin from parsley ( Petroselinum crispum ) as inhibitors of the formation of 1,4‐pyrazine cation free radicals in the Maillard reaction between D (+)‐glucose and 2‐,3‐ and 4‐aminobutanoic acid, respectively, have been studied by electron spin resonance (ESR) spectroscopy. The effect of phenolic compounds, constituents of spice plants, on mutagenic and carcinogenic heterocyclic amines which are end‐products of the Maillard reaction in the presence of creatinine, have been studied by high pressure liquid chromatography (HPLC). All investigated compounds showed strong inhibitions effects on pyrazine cation free radical formation, precursors in the formation of 2‐amino‐3,4,8‐trimethylimidazo(4,5‐f)quinoxaline, as well as effects of antimutagenicity and anticarcinogenicity. © 1998 John Wiley & Sons, Ltd.