Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
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概要
- 論文の詳細を見る
The desmutagenic activity of various food components on C-nitro mutagens formed by the nitrite/sorbic acid reaction was assayed and several vegetable juices were found to be effective for eliminating the mutagenicity of the nitrite/sorbic acid system. Especially, the desmutagenic activity of pumpkin juice was investigated, and ascorbic acid, cysteine and other reducing compounds were found to be responsible for desmutagenic actions on 1,4-dinitro-2-methyl pyrrole, the main mutagen formed by the reaction of sorbic acid with sodium nitrite, by reduction of the conjugatedC-nitro group to a C-amino group.
- 社団法人日本農芸化学会の論文
- 1986-08-23
著者
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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Osawa T
Nagoya Univ. Nagoya Jpn
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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Namiki Mitsuo
Department Of Food Science And Technology Nagoya University
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Tsuji Keiichi
Institute Of Physical And Chemical Research
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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ISHIBASHI Harue
Department of Food Science and Technology, Nagoya University
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KADA Tsuneo
National Institute of Genetics
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Kada T
National Institute Of Genetics
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Ishibashi Harue
Department Of Food Science And Technology Nagoya University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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