ABSTRACT
The antimutagenic effect of 07 vegetable foods and 03 spices usually employed in the daily diet in Peru, against the mutagenicity of 4-nitroquinoline-N-oxide (4-NQO) and 2-aminofluorene (2AF), was studied in TA98 and TA100 tester strains of Salmonella typhimurium using the Ames test. Each vegetable food or spice was extracted with chloroform-methanol, the extract concentrated to dryness by evaporation and the dried residue suspended in dimethyl sulfoxide (DMSO) for the examination of antimutagenic activity. Antimutagenicity was identified in the following vegetable foods: Onion, carrot and tomato. The following vegetable foods have no antimutagenic activity: Capsicum, capsicum "rocoto", garlic and potato. Mustard showed antimutagenic activity when the microsomal fraction S9 was used. The spices "bija" and parsley showed no antimutagenic activity.
