Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?

Mutation Research - Genetic Toxicology and Environmental Mutagenesis

Volumn 391, Issue 3, 1997, Pages 171-177

  Wu, X ^a   Skog, K ^b   Jagerstad M ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Amino acid; Coffee; Glucose; Mutagenic activity; Trigonelline

Indexed keywords

ALANINE; AMINO ACID; AMINO ACID MIXTURE; ARGININE; ASPARAGINE; ASPARTIC ACID; GLUCOSE; GLUTAMIC ACID; GLYCINE; HETEROCYCLIC AMINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; MUTAGENIC AGENT; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRIGONELLINE; TRYPTOPHAN; TYROSINE; VALINE;

AMES TEST; ARTICLE; BEAN; COFFEE; CONTROLLED STUDY; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLIC ACTIVATION; MUTAGENIC ACTIVITY; NONHUMAN; PRIORITY JOURNAL; SALMONELLA TYPHIMURIUM;

ALKALOIDS; AMINES; AMINO ACIDS; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; FOOD HANDLING; GLUCOSE; HETEROCYCLIC COMPOUNDS; MEAT; MUTAGENICITY TESTS; MUTAGENS; SALMONELLA TYPHIMURIUM; SEEDS;

PHASEOLUS (ANGIOSPERM); SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0030752248     PISSN: 13835718     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1383-5718(97)00065-X     Document Type: Article

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