Genotoxicity of nitrosated red wine and of the nitrosatable phenolic compounds present in wine: Tyramine, quercetin and malvidine-3-glucoside

Author:

Laires A.,Gaspar J.,Borba H.,Proença M.,Monteiro M.,Rueff J.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference19 articles.

1. Quercetin and the mutagenicity of wines;Gaspar;Mutagenesis,1993

2. Separation of food-related biogenic amines by ion-interaction reverse-phase high performance liquid chromatography. Tyramine, histidine, 2-phenylethylamine, tryptamine and precursor aminoacids;Gennaro,1991

3. Wine and tobacco: risk factors for gastric cancer in France;Hoey;American Journal of Epidemiology,1981

4. Inhibition of mutagenesis by p-aminobenzoic acid as a nitrite scavenger;Kako;Mutation Research,1992

5. Revised methods for the Salmonella mutagenicity test;Maron;Mutation Research,1983

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