Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 977-981

  Shishu, ^a   Kaur, Indu Pal ^a  

^a PANJAB UNIVERSITY   (India)

Author keywords

Ames assay; Antimutagenicity; Heterocyclic amines; Sulforaphane; Sulforaphen

Indexed keywords

AROCLOR; ISOTHIOCYANIC ACID; SULFORAPHANE(1 ISOTHIOCYANATO METHYLSULPHINYL BUTANE); SULFORAPHEN (4 ISOTHIOCYANATO METHYLSULPHINYL BUTENE); UNCLASSIFIED DRUG;

AMES TEST; ANIMAL TISSUE; ARTICLE; BACTERIAL STRAIN; BROCCOLI; CONTROLLED STUDY; COOKED FOOD; DRUG ACTIVITY; DRUG STRUCTURE; IN VITRO STUDY; MALE; MUTAGENESIS; NONHUMAN; NUTRITIONAL ASSESSMENT; RADISH; RAT; SALMONELLA TYPHIMURIUM;

BRASSICA OLERACEA VAR. ITALICA; BRASSICACEAE; RAPHANUS SATIVUS; RATTUS; SALMONELLA TYPHIMURIUM;

EID: 50049102361     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.019     Document Type: Article

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