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Genotoxic Effect of Naturally Occurring and Cooked-Food-Related Mutagens

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Biochemistry of Chemical Carcinogenesis

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Summary

Epidemiological data have shown that diets and life-styles are closely related to human cancer. Many immigrant studies have revealed the importance of dietary habits in inducing cancers of the digestive tract. Foods contain various types of mutagens and carcinogens, and contain both initiators and promoters of carcinogenesis. In general mutagens and carcinogens in food may be A. naturally occurring constituents especially in edible plants or spices; B. heterocyclic amines and polycyclic aromatic hydrocarbons, mainly pyrolysis products of amino-acids and proteins (IQ, MeIQ, MeIQx, Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2, A C, MeA C etc.) C. mutagenic dicarbonyl compounds produced by heating carbohydrates or by fermentation; D. mutagens formed by (aminocarbonyl reactions) browning reaction; E. naturally occurring tumor promoters: phorbolesters, dehydroteleocidin B. teleocidin, lynygbyatoxin, aplysiatoxin.

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Author information

Authors and Affiliations

  1. National Institute of Hygiene, Budapest, Hungary

    M. Börzsonyi

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  1. M. Börzsonyi
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Editor information

Editors and Affiliations

  1. University of York, York, UK

    R. Colin Garner

  2. Research Institute for Tuberculosis and Respiratory Diseases, Prague, Czechoslovakia

    Jan Hradec

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© 1989 Plenum Press, New York

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Börzsonyi, M. (1989). Genotoxic Effect of Naturally Occurring and Cooked-Food-Related Mutagens. In: Garner, R.C., Hradec, J. (eds) Biochemistry of Chemical Carcinogenesis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0539-2_8

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  • DOI: https://doi.org/10.1007/978-1-4613-0539-2_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-7856-6

  • Online ISBN: 978-1-4613-0539-2

  • eBook Packages: Springer Book Archive

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