Antimutagenic activities of some foods


Karakaya S. , KAVAS A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.79, ss.237-242, 1999 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 79 Konu: 2
  • Basım Tarihi: 1999
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.237-242

Özet

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). (C) 1999 Society of Chemical Industry.