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Mutagenicity and anti-mutagenicity of selected spices.
Indian J Physiol Pharmacol. 1995 Oct; 39(4):347-53.IJ

Abstract

Using Salmonella typhimurium strains TA 100 and TA 1535, the mutagenicity and anti-mutagenicity of extracts of several spices were checked. Spices like pepper, pippali, ginger and mustard increased the number of revertants indicating their mutagenic potential. Garlic extract on the other hand was found to inhibit the mutagenicity produced by direct acting mutagens such as N-methyl N'-nitro-N-nitrosoguanidine and sodium azide. Asafoetida and turmetic extract were found to inhibit microsomal activation dependent mutagenicity of 2-acetamidofluorene. Similar results were also obtained using curcumin and eugenol which are phenolics present in turmeric and clove respectively. These results indicated that some of the spices may ameliorate the effect of environmental mutagens especially present in the food.

Authors+Show Affiliations

Soudamini KK
Amala Cancer Research Centre, Amala Nagar, Thrissur.
Unnikrishnan MC
No affiliation info available
Sukumaran K
No affiliation info available
Kuttan R
No affiliation info available

MeSH

2-AcetylaminofluoreneAnimalsAntimutagenic AgentsAzidesMaleMethylnitronitrosoguanidineMutagenicity TestsMutagensRatsSalmonella typhimuriumSodium AzideSpices

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8582746

Citation

Soudamini, K K., et al. "Mutagenicity and Anti-mutagenicity of Selected Spices." Indian Journal of Physiology and Pharmacology, vol. 39, no. 4, 1995, pp. 347-53.
Soudamini KK, Unnikrishnan MC, Sukumaran K, et al. Mutagenicity and anti-mutagenicity of selected spices. Indian J Physiol Pharmacol. 1995;39(4):347-53.
Soudamini, K. K., Unnikrishnan, M. C., Sukumaran, K., & Kuttan, R. (1995). Mutagenicity and anti-mutagenicity of selected spices. Indian Journal of Physiology and Pharmacology, 39(4), 347-53.
Soudamini KK, et al. Mutagenicity and Anti-mutagenicity of Selected Spices. Indian J Physiol Pharmacol. 1995;39(4):347-53. PubMed PMID: 8582746.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mutagenicity and anti-mutagenicity of selected spices. AU - Soudamini,K K, AU - Unnikrishnan,M C, AU - Sukumaran,K, AU - Kuttan,R, PY - 1995/10/1/pubmed PY - 1995/10/1/medline PY - 1995/10/1/entrez SP - 347 EP - 53 JF - Indian journal of physiology and pharmacology JO - Indian J Physiol Pharmacol VL - 39 IS - 4 N2 - Using Salmonella typhimurium strains TA 100 and TA 1535, the mutagenicity and anti-mutagenicity of extracts of several spices were checked. Spices like pepper, pippali, ginger and mustard increased the number of revertants indicating their mutagenic potential. Garlic extract on the other hand was found to inhibit the mutagenicity produced by direct acting mutagens such as N-methyl N'-nitro-N-nitrosoguanidine and sodium azide. Asafoetida and turmetic extract were found to inhibit microsomal activation dependent mutagenicity of 2-acetamidofluorene. Similar results were also obtained using curcumin and eugenol which are phenolics present in turmeric and clove respectively. These results indicated that some of the spices may ameliorate the effect of environmental mutagens especially present in the food. SN - 0019-5499 UR - https://www.unboundmedicine.com/medline/citation/8582746/Mutagenicity_and_anti_mutagenicity_of_selected_spices_ L2 - https://antibodies.cancer.gov/detail/CPTC-PIK3CA-1 DB - PRIME DP - Unbound Medicine ER -