Mutagenic activity of some coffee flavor ingredients.
作者信息
Fung V A, Cameron T P, Hughes T J, Kirby P E, Dunkel V C
机构信息
National Cancer Institute, Bethesda, MD 20892.
出版信息
Mutat Res. 1988 Feb;204(2):219-28. doi: 10.1016/0165-1218(88)90092-4.
PMID:3278213
Abstract
The mutagenicity of 4 coffee flavor ingredients (chlorogenic acid, caffeic acid, pyrazine, and trigonelline) was evaluated in the Salmonella plate incorporation assay and mouse lymphoma L5178Y TK +/- assay. Two of the compounds, pyrazine and trigonelline, were negative in both assays. The other two compounds, caffeic acid and chlorogenic acid, were positive in the mouse lymphoma assay but negative in the Salmonella assay.
摘要
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