Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Rana Zaidi and Pinki Rani Rawat
The cooking of meat has been found to generate compounds that possess extreme mutagenicity in short term tests. Heterocyclic aromatic amines are potent bacterial and eukaryotic cell mutagens. In this study we employed two in vitro techniques, the MTT cell viability assay and the single cell gel electrophoretic assay to evaluate food genocytotoxicity in human hepatoma hepG2 cells in home cooked and commercially available food sources. Both representatitve assays confirm that PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) and MeIQx (2-amino-3,8 dimethylimidazo [4,5-f]quinoxaline) are potent DNA damaging agents in the selected cell line (HepG2). This study correlates the effects of exposure of food carcinogens to humans; we further propose such studies would lead to a better understanding of the risks involved for prevention of liver carcinomas