Antimutagenicity Effect of the Extracts from Selected Thai Green Vegetables

Authors

  • Thunyawan Nuntatovattana Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
  • Linna Tongyonk Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand

Keywords:

Antimutagenicity, Ames, Piper sarmentosum, Morinda citrifolia L., Sauropus androgynus Merr., Amaranthus lividus Linn.

Abstract

Greater consumption of vegetables has been associated to reduce a risk of cancer. The objective of this research was to investigate the antimutagenicity effect of the extracts from some Thai green vegetables namely Piper sarmentosum Roxb. (Cha-plu), Morinda citrifolia L. (Yor), Sauropus androgynus Merr.(Pak-Waan-Bann), and Amaranthus lividus Linn.(Pak-Khom) by Ames mutagenicity assay with Salmonella typhimurium strains TA98 and TA100 against mutagen, 1-aminopyrene treated with nitrite. The water-insoluble components of these vegetables were extracted with acetone. The results revealed that the extracts from all vegetable samples showed strong inhibition effect against 1-aminopyrene on both tester strains.

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Published

2018-11-22

How to Cite

Nuntatovattana, T., & Tongyonk, L. (2018). Antimutagenicity Effect of the Extracts from Selected Thai Green Vegetables. Journal of Health Research, 24(2), 61–66. Retrieved from https://he01.tci-thaijo.org/index.php/jhealthres/article/view/156790

Issue

Vol. 24 No. 2: April - June 2010

Section

ORIGINAL RESEARCH ARTICLE