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.
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