Effect of cooking methods on the mutagenicity of food and on urinary mutagenicity of human consumers

Author:

Doolittle D.J.,Rahn C.A.,Burger G.T.,Lee C.K.,Reed B.,Riccio E.,Howard G.,Passananti G.T.,Vesell E.S.,Hayes A.W.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference37 articles.

1. Effects of plant-derived flavonoids and polyphenolic acids on the activity of mutagens from cooked food;Alldrick;Mutation Res.,1986

2. Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test;Ames;Mutation Res.,1975

3. Anthra-flavic acid inhibits the mutagenicity of the food mutagen IQ: mechanism of action;Ayrton;Mutation Res.,1988

4. In vitro binding of the food mutagen 2-amino-3-methylimidazo-[4,5-ƒ]quinoline to dietary fibres;Barnes;J. natn. Cancer Inst.,1983

5. An XAD-2 resin method for efficient extraction of mutagens from fried ground beef;Bjeldanes;Mutation Res.,1982

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