Toxic Hazards in Food 1983
DOI: 10.1007/978-1-4615-9769-8_5
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The Mutagenicity of Food

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Cited by 4 publications
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“…It has been noted that in Ames tester strains, the more hydrophilic glycosidal flavonoids were rarely strongly active and that enhancing lipophilicity by methylation of phenolic hydroxyl groups often increased antimutagenicity correspondingly by competitively inhibiting the metabolism of liver glycosides by P450 isoenzymes [14]. Quercetin and kaempferol are plant flavonoids that have been investigated in Salmonella typhimurium [15] and in human lymphocytes in the comet assay [8] and positive responses have been found. The present study examined the modulating effects of quercitin and kaempferol at two doses of Trp-P-2 (194.5 and 389 µM).…”
Section: Discussionmentioning
confidence: 99%
“…It has been noted that in Ames tester strains, the more hydrophilic glycosidal flavonoids were rarely strongly active and that enhancing lipophilicity by methylation of phenolic hydroxyl groups often increased antimutagenicity correspondingly by competitively inhibiting the metabolism of liver glycosides by P450 isoenzymes [14]. Quercetin and kaempferol are plant flavonoids that have been investigated in Salmonella typhimurium [15] and in human lymphocytes in the comet assay [8] and positive responses have been found. The present study examined the modulating effects of quercitin and kaempferol at two doses of Trp-P-2 (194.5 and 389 µM).…”
Section: Discussionmentioning
confidence: 99%