Titlebook: Antimutagenesis and Anticarcinogenesis Mechanisms II; Yukiaki Kuroda,Delbert M. Shankel,Claire Wilson & Book 1990 Plenum Press, New York

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Electrochemistry in Drug and Food Controlts. Several of us attended the First International Conference on Antimutagenesis and Anticarcinogenesis Mechanisms (University of Kansas, 1985). Stimulated by papers presented at this meeting and the subsequent book (7), we became interested in the question whether secondary plant metabolites have a

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https://doi.org/10.1007/978-1-4615-9576-2is not yet fully established but probably involves diazo phenols, and their formation can be prevented either by omitting the salting and pickling process, or by using vitamins C and E on the food prior to salting, pickling, or smoking. Both preventive approaches would limit the formation of mutagen

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https://doi.org/10.1007/978-1-4615-9576-2 by peroxy radicals (31), ROO·. Peroxy products (H.O., ROOH) and various oxygen radicals (·OH, ·0., ROO·, RO·, ArO·) (35), which are sometimes called active oxygen species, appear to play an important role in carcinogenesis in general and promotion in particular (7). Consequently, the suggestion tha

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https://doi.org/10.1007/978-3-540-92179-0e, and α-tocopherol have been widely used as food additives in various processed foods to prevent auto-oxidation of fatty acids. In addition, many naturally occurring antioxidants are present at appreciable levels in plants. In the light of studies which showed that antioxidants lack mutagenic activ