Stavric B, Matula T I, Klassen R, Downie R H
Food Research Division, Health Canada, Ottawa, Ontario, Canada.
Food Chem Toxicol. 1996 Jun;34(6):515-23. doi: 10.1016/0278-6915(96)00014-2.
Water extracts of eight brands (five types: 'green', 'black', 'oolong', decaffeinated and instant) of common teas (derived from Camellia sinensis) and infusions of six randomly selected herbal teas were examined for inhibitory or potentiating effects on the mutagenicity of eight heterocyclic aromatic amines (HAA) using the Ames Salmonella typhimurium TA98 and S-9 assay. HAA, produced in foods during regular heat processing of meat, exhibit mutagenic/carcinogenic activities. Tea extracts from C. sinensis displayed very potent antimutagenic effects against most HAA: total or substantial inhibition of mutagenic activity of the eight HAA was obtained with extracts equivalent to 50 mg tea leaves/plate (mgEq) and potent inhibition was frequently achieved even with 10 mgEq/plate. Decaffeinated tea produced the same effect as observed for 'regular' teas. However, lower concentrations of some tea extracts enhanced mutagenic activity of 2-amino-3,4,7,8-tetramethyl-3H-imidazo[4,5-f]quinoxaline (4,7,8-TriMeIQx) and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2). Herbal tea extracts displayed variable effects on the mutagenicity of different HAA. While some extracts had no effect, others exhibited a moderate inhibitory effect on the mutagenicity of IQ-type HAA. In contrast to common tea, herbal teas showed substantial potentiating effects on the mutagenicity of several HAA, especially Trp-P-2 and 4,7,8-TriMeIQx.
