The effect of rosemary on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia

References

• Ames BN, Durston WE, Yamasaki E, Lee FD. 1973. Carcinogens are mutagens: A simple test system combining liver homogenates for activation and bacteria for detection. Proc Natl Acad Sci USA 8:2281–2285.
   Web of Science ®Google Scholar
• Anderson K, Sinha R, Kulldorff M, Gross M, Lang N, Barber C, Harnack L, DiMagno E, Bliss R, Kadlubar F. 2002. Meat intake and cooking techniques: Associations with pancreatic cancer. Mutat Res 506:225–231.
   PubMed Web of Science ®Google Scholar
• Augustsson K, Skog K, Jagerstad M, Dickman PW, Steineck G. 1999. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study. Lancet 353:703–707.
   PubMed Web of Science ®Google Scholar
• Awney H, Sindi H. 2008. The mutagenic activity of heterocyclic amines formed in common foods in Saudi Arabia. FASEB J 22:885 [abstract available online at www.eb2008.org].
   Web of Science ®Google Scholar
• Awney H, Ghzlan H, Sheweita SA, Mostafa MH. 2001. Different levels of Schistosoma mansoni infection increased the mutagenicity of benzo(a)pyrene, the activity of aryl hydrocarbon hydroxylase and the formation of hepatic microsomal hydrogen peroxide. Toxicology 163:213–218.
   PubMed Web of Science ®Google Scholar
• Awney HA, Attih AM, Habib SL, Mostafa MH. 2002. Effect of melatonin on the production of microsomal hydrogen peroxide and cytochrome P-450 content in rat treated with aflatoxin B1. Toxicology 172:143–148.
   PubMed Web of Science ®Google Scholar
• Balogh Z, Gray JI, Gomaa EA, Booren AM. 2000. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem Toxicol 38:395–401.
   PubMed Web of Science ®Google Scholar
• Britt C, Gomaa EA, Gray JI, Booren AM. 1998. Influence of cherry tissue on lipid oxidation and heterocyclic amine formation in ground beef patties. J Agric Food Chem 46:4891–4897.
   Web of Science ®Google Scholar
• Busquets R, Puignou L, Galceran MT, Skog K. 2006. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast. J Agric Food Chem 18:8376–8384.
   Google Scholar
• Chen C. 1998. Factors influencing mutagen formation during frying of ground beef. PhD thesis, Michigan State University.
   Google Scholar
• De Stefani E, Ronco A, Mendilaharsu M, Guidobono M, Deneo-Pellegrini H. 1997. Meat intake, heterocyclic amines, and risk of breast cancer: A case–control study in Uruguay. Cancer Epidemiol Biomarker 6:573–581.
   PubMed Web of Science ®Google Scholar
• Felton SJ, Mark G, Knize MG, Bennett ML, Malfatti MA, Colvin ME, Kulp KS. 2004. Impact of environmental exposures on the mutagenicity/carcinogenicity of heterocyclic amines. Toxicology 198:135–145.
   PubMed Web of Science ®Google Scholar
• Gibis M. 2007. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. J Agric Food Chem 55:10240–10247.
   PubMed Web of Science ®Google Scholar
• Gornall AG, Bardawill CJ, David MM. 1949. Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766.
   PubMed Web of Science ®Google Scholar
• Hayatsu H. 1992. Cellulose bearing covalently linked copper phthalocyanine trisulphonate as an adsorbent selective for polycyclic compounds and its use in studies of environmental mutagens and carcinogens. J Chromatogr 597:37–56.
   PubMed Web of Science ®Google Scholar
• Houlihan CM, Ho CT, Chang SS. 1985. The structure of rosmariquinone-a new antioxidant isolated from Rosmarinus ocinalis L. J Am Oil Chem Soc 62:96–98.
   Web of Science ®Google Scholar
• Jägerstad M, Skog K. 2005. Genotoxicity of heat-processed foods. Mutat Res 574:156–172.
   PubMed Web of Science ®Google Scholar
• Jägerstad M, Reuterswärd A, Olsson R, Grivas S, Nyhammar T, Olsson K, Dahlqvist A. 1983. Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids. Food Chem 12:255–264.
   Web of Science ®Google Scholar
• Johansson M, Jägerstad M. 1993. Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system. Food Chem Toxicol 12:971–979.
   Google Scholar
• Johansson MA, Jägerstad M. 1996. Influence of pro- and antioxidants on the formation of mutagenic–carcinogenic heterocyclic amines in a model system. Food Chem 56:69–75.
   Web of Science ®Google Scholar
• Khan MR, Bertus LM, Busquets R, Puignou L. 2008. Mutagenic heterocyclic amine content in thermally processed offal products. Food Chem 112:838–843.
   Web of Science ®Google Scholar
• Kikugawa K. 2004. Prevention of mutagen formation in heated meat and model system. Mutagenesis 19:413–419.
   PubMed Web of Science ®Google Scholar
• Knekt P, Steineck G, Jarvinen R, Hakulinen T, Aromaa A. 1994. Intake of fried meat and risk of cancer: A follow-up study in Finland. Int J Cancer 59:756–760.
   PubMed Web of Science ®Google Scholar
• Lan CM, Chen BH. 2002. Effect of soy sauce and sugar on the formation of heterocyclic amines in marinated foods. Food Chem Toxicol 40:989–1000.
   PubMed Web of Science ®Google Scholar
• Lan CM, Kao TH, Chen BH. 2004. Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods. J Chromatogr B 802:27–37.
   PubMed Web of Science ®Google Scholar
• Melo A, Viegas O, Petisca C, Pinho O, Ferreira IM. 2008. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. J Agric Food Chem 56:10625–10632.
   PubMed Web of Science ®Google Scholar
• Menon VP, Sudheer AR. 2007. Antioxidant and anti inflammatory properties of curcumin. Adv Exp Med Biol 595:105–125.
   PubMed Web of Science ®Google Scholar
• Milic BL, Djilas SM, Canadanovic'-Brunet JM. 1993. Synthesis of some heterocyclic aminoimidazoazarenes. Food Chem 46:273–276.
   Web of Science ®Google Scholar
• Miller NJ, Rice-Evans CA, Davies MJ, Gopinathan V, Milner A. 1993. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci 84:407–412.
   PubMed Web of Science ®Google Scholar
• Murkovic M, Steinberger D, Pfannhauser W. 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Z Lebensm Unters Forsch 207:477–480.
   Google Scholar
• Muscat JE, Wynder EL 1994. The consumption of well-done red meat and the risk of colorectal cancer. Am J Public Health 84:856–858.
   PubMed Web of Science ®Google Scholar
• Norell SE, Ahlbom A, Erwald R, Jacobson G, Lindberg-Navier I, Olin R, Tornberg B, Wiechel KL. 1986. Diet and pancreatic cancer: A case–control study. Am J Epidemiol 124:894–902.
   PubMed Web of Science ®Google Scholar
• Nowell S, Coles B, Sinha R, MacLeod S, Luke Ratnasinghe D, Stotts C, Kadlubar F, Ambrosone C, Lang N. 2002. Analysis of total meat intake and exposure to individual heterocyclic amines in a case–control study of colorectal cancer: Contribution of metabolic variation to risk. Mutat Res 506:175–185.
   PubMed Web of Science ®Google Scholar
• AOAC. 2006. Official methods of analysis of AOAC International. 18th ed. AOAC Int. Arlington, VA, USA.
   Google Scholar
• Pearson AM, Chen C, Gray JI, Aust SD. 1992. Mechanism(s) involved in meat mutagen formation and inhibition. Free Radic Biol Med 13:161–167.
   PubMed Web of Science ®Google Scholar
• Pellegrini N, Re R, Yang M, Rice-Evans CA. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2′-azobis(3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods Enzymol 299:379–389.
   Web of Science ®Google Scholar
• Saudi Ministry of Health. 2006. Chapter 1: A review of health situation. In: Health statistical year book. Available online at:www.moh.gov.sa /satatistics/s 1427/chapter %201.pdf.
   Google Scholar
• Sinha R, Gustafson DR, Kulldorff M, Wen WQ, Cerhan JR, Zheng W. 2000. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk. J Nati Cancer Inst 92:1352–1354.
   PubMed Web of Science ®Google Scholar
• Sinha R, Kulldorff M, Chow W-H, Denobile J, Rothman N. 2001. Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas. Cancer Epidemiol Biomarker 10:559–562.
   PubMed Web of Science ®Google Scholar
• Skog K, Solyakov A. 2002. Heterocyclic amines in poultry products: A literature review. Food Chem Toxicol 40:1213–1221.
   PubMed Web of Science ®Google Scholar
• Skog K, Augustsson K, Steineck G, Stenberg M, Jägerstad M. 1997. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem Toxicol 35:555–565.
   PubMed Web of Science ®Google Scholar
• Skog K, Johansson MAE, Jugerstad MI. 1998. Carcinogenic heterocyclic amines in model systems andcooked foods─a review on formation, occurrence and intake. Food Chem Toxicol 36:879–896.
   PubMed Web of Science ®Google Scholar
• Smith JS, Ameri F, Gadgil P. 2008. Effect of marinades on the formation of heterocyclic amines in grilled beef steaks. J Food Sci 73:100–105.
   PubMed Web of Science ®Google Scholar
• Sugimura T, Sato S. 1983. Mutagens—carcinogens in foods. Cancer Res Suppl 43:2415s–2421s.
   PubMed Web of Science ®Google Scholar
• Sugimura T, Wakabayashi K, Nakagama H, Nagao M. 2004. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Sci 4:290–299.
   Web of Science ®Google Scholar
• Totsuka Y, Ushiyama H, Ishihara J, Sinha R, Goto S, Sugimura T, Wakabayashi K. 1999. Quantification of the co-mutagenic beta-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods. Cancer Lett 143:139–143.
   PubMed Web of Science ®Google Scholar
• Vinson JA, Hao Y, Su X, Zubik L. 1998. Phenol antioxidant quantity and quality in foods: Vegetables. J Agric Food Chem 46:3630–3634.
   Web of Science ®Google Scholar
• Vitaglione P, Fogliano V. 2004. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food. J Chromatogr B 802:189–199.
   PubMed Web of Science ®Google Scholar
• Ward MH, Sinha R, Heineman EF, Rothman N, Markin R, Weisenburger DD, Correa P, Zahm SH. 1997. Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference. Int J Cancer 71:14–19.
   PubMed Web of Science ®Google Scholar
• Warzecha L, Janoszka B, Błaszczyk U, Strózyk M, Bodzek D, Dobosz C. 2004. Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes. J Chromatogr B 802:95–106.
   PubMed Web of Science ®Google Scholar
• Weisburger JH, Veliath E, Larios E, Pittman B, Zahg E, Hara T. 2002. Tea polyphenols inhibit the formation of mutagens during the cooking of meat. Mutat Res 516:19–22.
   PubMed Web of Science ®Google Scholar
• Wilson C, Aboyade-Cole A, Newell O, Darling-Reed S, Oriaku E, Thomas R. 2006. Diallyl sulfide inhibits PhIP-induced DNA strand breaks in normal human breast epithelial cells. Oncol Rep 17:807–811.
   Web of Science ®Google Scholar
• Wogan GN, Hecht SS, Felton JS, Conney AH, Loeb LA. 2004. Environmental and chemical carcinogenesis. Semin Cancer Biol 14:473–486.
   PubMed Web of Science ®Google Scholar
• Yano M, Hayashi T, Namiki M. 1976. Formation of free-radical products by reaction of dehydroascorbic acid with amino acids. J Agric Food Chem 24:815–819.
   PubMed Web of Science ®Google Scholar
• Zhang XM, Wakabayashi K, Liu ZC, Sugimura T, Nagao M. 1988. Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods. Mutat Res 201:181–188.
   PubMed Web of Science ®Google Scholar
• Zöchling S, Murkovic M, Pfannhauser W. 2002. Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model system. J Biochem Biophys Mets 53:37–44.
   PubMedGoogle Scholar