DNA breaking activity and mutagenicity of soy sauce: Characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone

Mutation Research - Environmental Mutagenesis and Related Subjects

Volumn 359, Issue 2, 1996, Pages 119-132

  Hiramoto, Kazuyuki ^a   Sekiguchi, Kaoru ^a   Ayuha, Kaoru ^a   Aso O, Reiko ^a   Moriya, Natsuko ^a   Kato, Tetsuta ^a   Kikugawa, Kiyomi ^a  

^a TOKYO UNIVERSITY OF PHARMACY AND LIFE SCIENCES   (Japan)

Author keywords

4 Hydroxy 5 methyl 3(2H) furanone; Active oxygen radical; DNA single strand break; Maillard reaction; Mutagenicity; Pentose; Soy sauce

Indexed keywords

4 HYDROXY 5 METHYL 3(2H) FURANONE; CATALASE; CHELATING AGENT; FURANONE DERIVATIVE; OXYGEN RADICAL; SCAVENGER; SUPEROXIDE DISMUTASE; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; DNA STRAND BREAKAGE; FOOD; GLYCATION; MUTAGENICITY; NONHUMAN; PRIORITY JOURNAL; SALMONELLA; SOYBEAN;

GLYCINE MAX; LETHRINIDAE; SALMONELLA;

EID: 0029882453     PISSN: 01651161     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0165-1161(96)90258-7     Document Type: Article

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