Effects of capsaicin on rat liver S9-mediated metabolism and DNA binding of aflatoxin.

  title={Effects of capsaicin on rat liver S9-mediated metabolism and DNA binding of aflatoxin.},
  author={Robert W. Teel},
  journal={Nutrition and cancer},
  volume={15 1},
  • R. Teel
  • Published 1991
  • Chemistry, Medicine
  • Nutrition and cancer
At concentrations of 25, 50, and 100 microM, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFB1) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9. At concentrations of 50 and 100 microM, capsaicin decreased the formation of AFB-DNA adducts (AFB1-N7-Gua) by 53% and 75% as determined by high-pressure liquid chromatography (HPLC). HPLC analysis of organo-soluble fractions showed that… 

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  • 2007

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