期刊
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS
卷 516, 期 1-2, 页码 19-22出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S1383-5718(01)00351-5
关键词
black or green tea; polyphenols; meat; frying; broiling; mutagens; formation; prevention
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((R)) from green tea, and polyphenon B-(R) 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. (C) 2002 Elsevier Science B.V. All rights reserved.
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