AUTHOR:		Soni KB, Lahiri M, Chackradeo P, Bhide SV, Kuttan R
TITLE:		Protective effect of food additives on aflatoxin-induced mutagenicity and hepatocarcinogenicity.
SOURCE:		Cancer Lett; 115(2):129-33 1997   UI: 97293062
ABSTRACT:		Food additives such as turmeric (Curcuma longa), and active ingredient curcumin (diferuloyl methane), asafoetida (flavouring agent), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ellagic acid were found to inhibit the mutagenesis induced by aflatoxin B1 (AFB1) (0.5 microg/plate) in Salmonella tester strains TA 98 and TA 100. Turmeric and curcumin, which were the most active, inhibited mutation frequency by more than 80% at concentrations of 2 microg/plate. Other food additives were also significantly effective. Dietary administration of turmeric (0.05%), garlic (0.25%), curcumin and ellagic acid (0.005% each) to rats significantly reduced the number of gammaglutamyl transpeptidase-positive foci induced by AFB1 which is considered as the precursor of hepatocellular neoplasm. These results indicate the usefulness of antioxidant food additives in ameliorating aflatoxin-induced mutagenicity and carcinogenicity.
MESH TERMS:		Aflatoxin B1/*Antagonists and Inhib/*Toxicity
		Animal
		Anticarcinogenic Agents/*Therapeutic Use
		Antimutagenic Agents/*Therapeutic Use
		Carcinogens/*Toxicity
		Food Additives/*Therapeutic Use
		Liver Neoplasms, Experimental/*Chemically Induced/*Prevention and Control
		Male
		Mutagens/*Toxicity
		Rats
		Rats, Wistar
		Support, Non-U.S. Gov't
LANGUAGE:		ENG