- 1) Hirota, A., Washiyama, S., Morimitsu, Y., and Muramatsu, N., Food factors from fermented foods: Isolation of monascin, ankaflavin, and kojic acid as lipoxygenase inhibitors from beni-koji and koji. In “Food Factors for Cancer Prevention”, eds. Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., and Yoshikawa, T., Springer-Verlag, Tokyo, pp. 355-358 (1997).
- 2) Hirota, A., Morimitsu, Y., and Hojo, H., New antioxidative indophenol-reducing phenol compounds isolated from the Mortierella sp. fungus. Biosci. Biotechnol. Biochem., 61, 647-650 (1997).
- 3) Hirota, A., Taki, S., Kawaii, S., Yano, M., and Abe, N., 1,1-Diphenyl-2-picrylhydrazyl radical scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer cell lines. Biosci. Biotechnol. Biochem., 64, 1038-1040 (2000).
- 4) Miyazawa, M., Sakano, K., Nakamura, S., and Kosaka, H., Antimutagenic activity of isoflavones from soybean seeds (Glycine max Merrill). J. Agric. Food Chem., 47, 1346-1349 (1999).
- 5) Ames, B. N., Gurney, E. G., Miller, A., and Barest, H., Carcinogens as frame shift mutagens: metabolites and derivatives of 2-acetylaminofluorene and other aromatic amine carcinogens. Proc. Nat. Acad. Sci. USA, 69, 3128-3132 (1972).
- 6) Hour, T.-C., Liang, Y.-C., Chu, I.-S., and Lin, J.-K., Inhibition of eleven mutagens by various tea extracts, (-)epigallocatechin-3-gallate, gallic acid and caffeine. Food and Chemical Toxicology, 37, 569-579 (1999).
- 7) Jain, A. K., Shimoi, K., Nakamura, Y., Kada, T., Hara, Y., and Tomita, I., Crude tea extracts decrease the mutagenic activity of N-methyl-N′-nitro-N-nitrosoguanidine in vitro and in intragastric tract of rats. Mutat. Res., 210, 1-8 (1989).
- 8) Yahagi, T., Nagao, M., Seino, Y., Matsushima, M., Sugimura, T., and Odaka, M., Mutagenicities of N-nitorosoamines on Salmonella. Mutat. Res., 48, 121-129 (1977).
- 9) Nagao, M., Honda, M., Seino, Y., Yahagi, T., and Sugimura, T., Mutagenicities of smoke condensates and the charred surface of fish and meat. Cancer Lett., 2, 221-226 (1977).
- 10) Deguchi, T., Yoshimoto, M., Ohba, R., and Ueda, S., Antimutagenicity of the purple pigment, hordeumin, from uncooked barley bran-fermented broth. Biosci. Biotechnol. Biochem., 64, 414-416 (2000).
Full access
Antimutagenic Activity of 8-Hydroxyisoflavones and 6-Hydroxydaidzein from Soybean Miso
Reprints and Corporate Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Academic Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.