Stich H F, Rosin M P, Bryson L
Mutat Res. 1982 Aug;95(2-3):119-28. doi: 10.1016/0027-5107(82)90251-2.
Several plant phenolics, one instant coffee, one instant decaffeinated coffee, one roasted coffee, one Japanese tea, one black Indian tea, and one Chinese tea were examined for their inhibitory properties on mutagenicity resulting from the nitrosation of methylurea. Mutagenicity was estimated as the number of his+ revertants per survivor of Salmonella typhimurium TA1535 which was exposed in suspension to the nitrosation mixtures and the modulating agents for 20 min. Tannic acid, gallic acid and chlorogenic acid suppressed the mutagenicity of the model nitrosation system at concentrations similar to or even lower than ascorbic acid. The three tested coffees and three tested teas exerted an inhibitory effect on the mutagenicity of the test system at doses at which they are consumed.
对几种植物酚类物质、一种速溶咖啡、一种速溶脱咖啡因咖啡、一种烘焙咖啡、一种日本茶、一种印度红茶和一种中国茶进行了检测，考察它们对甲基脲亚硝化产生的致突变性的抑制特性。致突变性通过鼠伤寒沙门氏菌TA1535悬浮暴露于亚硝化混合物和调节剂20分钟后，每存活菌的his +回复突变体数量来估算。单宁酸、没食子酸和绿原酸在与抗坏血酸相似甚至更低的浓度下就能抑制模型亚硝化系统的致突变性。三种受试咖啡和三种受试茶在其饮用剂量下对测试系统的致突变性产生了抑制作用。
