Variety-based variation in the antimutagenic potential of various vegetables and lack of its correlation with their antioxidant capacity.
As mutation causes many life-threatening diseases including cancer, a diet enriched with specific vegetables having potential to reduce mutagenesis possesses immense significance. In this study, 41 commonly used vegetables from diverse botanical taxa were evaluated and compared for their relative antimutagenic potential using standard assays [Escherichia coli RNA polymerase β (rpoB)-based Rif(S) → Rif(R) assay and Ames test] against known mutagens (UV, gamma radiation, 4-nitroquinoline-N-oxide and ethylmethanesulphonate). Significant differences in antimutagenicity were observed even among the cultivars within the same species, as well as at other phylogenetic levels such as genus or family. The effect of cooking in terms of boiling (aquathermal treatment), on the antimutagenicity of these vegetables, was also investigated. In majority of the cases, aquathermal treatment did not affect the antimutagenic potential. The antimutagenicity of these vegetables was not found to correlate well with their antioxidant properties.
Food Technology Division, Bhabha Atomic Research Centre, Mumbai-400085, India.
Nilantana
N
Bandyopadhyay
Satyendra
S
Gautam
Arun
A
Sharma
D016587:Antimutagenic Agents / Q000494:pharmacology* / Q000627:therapeutic use; D000975:Antioxidants / Q000494:pharmacology* / Q000627:therapeutic use; D003296:Cooking; D004032:Diet; D004926:Escherichia coli; D006358:Hot Temperature; D009153:Mutagens; D009154:Mutation / Q000187:drug effects*; D009369:Neoplasms / Q000517:prevention & control; D028321:Plant Preparations / Q000494:pharmacology*; D014675:Vegetables
D016587:Antimutagenic Agents; D000975:Antioxidants; D009153:Mutagens; D028321:Plant Preparations