Antimutagenic Activity of Cacao: Inhibitory Effect of Cacao Liquor Polyphenols on the Mutagenic Action of Heterocyclic Amines-Reference-Cited by-同舟云学术

Antimutagenic Activity of Cacao: Inhibitory Effect of Cacao Liquor Polyphenols on the Mutagenic Action of Heterocyclic Amines

Published:2000-08-18 Issue:10 Volume:48 Page:5074-5078
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yamagishi Megumi¹,Natsume Midori¹,Nagaki Atsushi¹,Adachi Toko¹,Osakabe Naomi¹,Takizawa Toshio¹,Kumon Harue¹,Osawa Toshihiko¹

Affiliation:

1. Food Research and Development Laboratories, Meiji Seika Kaisha, Ltd., 5-3-1 Chiyoda, Sakado-shi, Saitama 350-0289, Japan, Bio Science Laboratories, Meiji Seika Kaisha, Ltd., 5-3-1 Chiyoda, Sakado-shi, Saitama 350-0289, Japan, and Laboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences, Chikusa, Nagoya 464-8601, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000050n

Reference33 articles.

1. Characterisation of metabolites of the food mutagens 2-amino-3-methylimidazo[4,5-f]quinoline and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline formed after incubation with isolated rat liver cells

2. Modification of in vivo heterocyclic amine genotoxicity by dietary flavonoids

3. Dietary caffeine reduces the genotoxicity of MeIQx in the host‐mediated assay in mice

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