Effects of plant-derived flavonoids and polyphenolic acids on the activity of mutagens from cooked food

摘要: The ability of 3 plant flavonoids (morin, myricetin and quercetin) 4 polyphenolic acids (caffeic acid, chlorogenic ellagic acid ferulic acid) to inhibit the genotoxic effects a number cooked-food mutagens (IQ, MeIQ, MeIQx, Trp-P-1 Trp-P-2), was investigated in bacterial mutation assay using Salmonella typhimurium TA98 as indicator hepatic S9 mixes from either SWR mice or Syrian hamster metabolic activating systems. Although failed have an effect, generally inhibited IQ, MeIQx induced mutagenesis dose-dependent manner, irrespective source S9. This not case with Trp-P-2 where were only observed when mouse but used. Of compounds, quercetin superior morin their inhibitory capacity.