Soudamini K K, Unnikrishnan M C, Sukumaran K, Kuttan R
Amala Cancer Research Centre, Amala Nagar, Thrissur.
Indian J Physiol Pharmacol. 1995 Oct;39(4):347-53.
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.
使用鼠伤寒沙门氏菌TA 100和TA 1535菌株，检测了几种香料提取物的致突变性和抗突变性。胡椒、荜茇、生姜和芥末等香料增加了回复突变体的数量，表明它们具有致突变潜力。另一方面，发现大蒜提取物可抑制由直接作用诱变剂如N-甲基-N'-硝基-N-亚硝基胍和叠氮化钠产生的致突变性。发现阿魏和姜黄提取物可抑制2-乙酰氨基芴的微粒体活化依赖性致突变性。使用分别存在于姜黄和丁香中的酚类物质姜黄素和丁香酚也得到了类似结果。这些结果表明，某些香料可能会改善环境诱变剂尤其是食物中存在的诱变剂的影响。
