Tea polyphenols inhibit the formation of mutagens during the cooking of meat.
Powerful mutagens are formed during the broiling or frying of meat. These mutagens cause specific cancers in animal models, and epidemiological studies suggest that they increase the risk of breast and colon cancer. It is important, therefore, to inhibit the formation of these mutagens. Application of tea polyphenols, polyphenon 60 from green tea, and polyphenon B from black tea, to both surfaces of ground beef before cooking inhibits the formation of the mutagens in a dose-related fashion. This procedure is simple and effective, and utilizes inexpensive tea, a product that deserves consideration for practical use.
Weisburger
John H
JH
American Health Foundation, 1 Dana Road, 10595, Valhalla, NY 10595, USA. jweisbur@ahf.org
Veliath
Elizabeth
E
Larios
Eric
E
Pittman
Brian
B
Zang
Edith
E
Hara
Yukihiko
Y
D000818:Animals; D016587:Antimutagenic Agents / Q000494:pharmacology*; D002417:Cattle; D003296:Cooking; D005419:Flavonoids; D006358:Hot Temperature / Q000009:adverse effects*; D008460:Meat; D016296:Mutagenesis / Q000187:drug effects*; D009153:Mutagens / Q000378:metabolism*; D010636:Phenols / Q000494:pharmacology*; D011108:Polymers / Q000494:pharmacology*; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
D016587:Antimutagenic Agents; D005419:Flavonoids; D009153:Mutagens; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D013662:Tea