Yamada J, Tomita Y
Laboratory of Food Science, Faculty of Education, Yamaguchi University, Japan.
Biosci Biotechnol Biochem. 1996 Feb;60(2):328-9. doi: 10.1271/bbb.60.328.
Effects of caffeic acid and chlorogenic acid on mutagenicity were studied using the Salmonella typhimurium system. These compounds had inhibitory effects on the mutagenicity of Trp-P-1 and Glu-P-2. Caffeic acid completely eliminated the mutagenicity induced by activated Glu-P-2. Some compounds analogous to caffeic acid, such as cinnamic acid, coumaric acid, and ferulic acid, also significantly decreased the mutagenicity of Glu-P-2.
使用鼠伤寒沙门氏菌系统研究了咖啡酸和绿原酸对致突变性的影响。这些化合物对Trp-P-1和Glu-P-2的致突变性有抑制作用。咖啡酸完全消除了活化的Glu-P-2诱导的致突变性。一些与咖啡酸类似的化合物，如肉桂酸、香豆酸和阿魏酸，也显著降低了Glu-P-2的致突变性。
