Antimutagenic effect of one variety of green pepper (Capsicum spp.) and its possible interference with the nitrosation process

Ramίrez-Victoria, Patricia; Guzmán-Rincón, Judith; Espinosa-Aguirre, J.J.; Murillo-Romero, Susana

doi:10.1016/s1383-5718(01)00217-0

Cited by 8 publications

(2 citation statements)

References 31 publications

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“…was assessed for antimutagenicity against the nitrosation process in wing cells of Drosophila melanogaster using the somatic mutation and recombination test [134]. The poblano juice decreased the mutations per wing by 40 and 80% as compared to methyl urea (MU) and sodium nitrite (SN), respectively.…”

Section: Fruits and Vegetables As Dietary Sources Of Antimutagensmentioning

confidence: 99%

Fruits and Vegetables as Dietary Sources of Antimutagens

Gautam¹,

Saxena²,

Kumar³

2016

J Food Chem Nanotechnol

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Mutation is the process leading to heritable changes in the genetic material of an organism and caused mainly by the external factors, including chemical and physical agents, or can also occur spontaneously due to errors in DNA replication, repair, and recombination. Agents contributing to the mutagenic burden in the environment could be from industrial sources, wide spectrum applications of biocides in the agriculture, and other contaminants. As many of these mutagenic chemicals can induce severe disorders in humans including cancer and a large spectrum of inherited diseases, it is important to detect such mutagenic agents precisely and rapidly, and also look for an approach to combat them. Natural occurring dietary antimutagens primarily from health protective foods such as fruits and vegetables could provide a mechanism to counteract the deleterious effect of these mutagens. The World Health Organization (WHO) indicates that one-third of all cancer deaths are preventable and that diet is closely linked to cancer prevention. These health protective phytochemicals particularly antimutagenic ones could provide an effective solution to these concerns. The current review deals with understanding of the mutagenic events, methods of its analysis and a brief compilation of the existing scientific findings related to the dietary sources having potential to counteract the effects of the mutagenic exposures from different sources. The review would provide an opportunity to look into the science, think about the possible future perspectives and mechanism to translate the outcome of the scientific research for benefits of the mankind.

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Section: Fruits and Vegetables As Dietary Sources Of Antimutagensmentioning

confidence: 99%

Fruits and Vegetables as Dietary Sources of Antimutagens

Gautam¹,

Saxena²,

Kumar³

2016

J Food Chem Nanotechnol

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“…It aims to provide new supplemental evidence to the TORA and Becker's concept "Accounting for Tastes" (Becker and Murphy 1988). Most quantitative studies on the preference of spicy foods are about medical and health (e.g., Ramirez-Victoria et al 2001) and focus on the correlation rather than the causal relationship (Byrnes and Hayes 2013;Lv et al 2015).This study uses empirical method to identify the causal relationship. As previously mentioned in a footnote, there is much debate It should be noted that the index data and the economic data were collected in the 1970s and 2013 respectively.…”

Section: Introductionmentioning

confidence: 99%

Accounting for tastes: do low-income populations have a higher preference for spicy foods?

Song

Yan

et al. 2018

J. Chin. Sociol.

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Based on the Theory of Rational Addiction (TORA), this paper uses the China Health and Nutrition Survey (CHNS) data to identify the correlation between income and preference for spicy foods. Results show that low-income individuals have a higher preference for spicy foods compared to high-income people, even in the same geographic area. Males and young people prefer spicy foods more than females and the elderly. Instrumental variable (IV) regression results also support that low-income individuals have a higher preference for spicy foods. The effect-channel results show that income affects the preference of spicy foods through health behaviors and health awareness. However, there is no significant evidence to support arguments about health capital stock and food selection channels.

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