Mutagenic activity of some coffee flavor ingredients.

@article{Fung1988MutagenicAO,
  title={Mutagenic activity of some coffee flavor ingredients.},
  author={V. Fung and T. P. Cameron and T. Hughes and P. Kirby and V. Dunkel},
  journal={Mutation research},
  year={1988},
  volume={204 2},
  pages={
          219-28
        }
}
The mutagenicity of 4 coffee flavor ingredients (chlorogenic acid, caffeic acid, pyrazine, and trigonelline) was evaluated in the Salmonella plate incorporation assay and mouse lymphoma L5178Y TK +/- assay. Two of the compounds, pyrazine and trigonelline, were negative in both assays. The other two compounds, caffeic acid and chlorogenic acid, were positive in the mouse lymphoma assay but negative in the Salmonella assay. 
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Analysis of the potential carcinogenicity of coffee and its related compounds in a medium-term liver bioassay of rats.
An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities
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