Mutagenic activity of south Indian food items.
Indian J Exp Biol
;
1991 Aug; 29(8): 730-7
Artigo
em Inglês
| IMSEAR
| ID: sea-58907
ABSTRACT
Dietary components and food dishes commonly consumed in South India were screened for their mutagenic activity. Kesari powder, calamus oil, palm drink, toddy and Kewra essence were found to be strongly mutagenic; garlic, palm oil, arrack, onion and pyrolysed portions of bread toast, chicory powder were weakly mutagenic, while tamarind and turmeric were not. Certain salted, sundried and oil fried food items were also mutagenic. Cissus quadrangularis was mutagenic, while 'decoctions' of cumin seeds, aniseeds and ginger were not. Several perfumes, essential oils and colouring agents, which are commonly used were also screened and many of them exhibited their mutagenic potential by inducing the 'reverse mutation' in Salmonella typhimurium tester strains.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Perfumes
/
Salmonella typhimurium
/
Alimentos
/
Índia
/
Testes de Mutagenicidade
/
Mutagênicos
País/Região como assunto:
Ásia
Idioma:
Inglês
Revista:
Indian J Exp Biol
Ano de publicação:
1991
Tipo de documento:
Artigo
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