Mutagenicity and anti-mutagenicity of selected spices.
Indian J Physiol Pharmacol
;
1995 Oct; 39(4): 347-53
Article
in English
| IMSEAR
| ID: sea-108736
ABSTRACT
Using Salmonella typhimurium strains TA 100 and TA 1535, the mutagenicity and anti-mutagenicity of extracts of several spices were checked. Spices like pepper, pippali, ginger and mustard increased the number of revertants indicating their mutagenic potential. Garlic extract on the other hand was found to inhibit the mutagenicity produced by direct acting mutagens such as N-methyl N'-nitro-N-nitrosoguanidine and sodium azide. Asafoetida and turmetic extract were found to inhibit microsomal activation dependent mutagenicity of 2-acetamidofluorene. Similar results were also obtained using curcumin and eugenol which are phenolics present in turmeric and clove respectively. These results indicated that some of the spices may ameliorate the effect of environmental mutagens especially present in the food.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
2-Acetylaminofluorene
/
Rats
/
Salmonella typhimurium
/
Azides
/
Male
/
Antimutagenic Agents
/
Spices
/
Sodium Azide
/
Animals
/
Methylnitronitrosoguanidine
Language:
English
Journal:
Indian J Physiol Pharmacol
Year:
1995
Type:
Article
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