Compounds > 3-amino-1-4-dimethyl-5h-pyrido(4-3-b)indole

3-amino-1-4-dimethyl-5h-pyrido(4-3-b)indole and mequinol

3-amino-1-4-dimethyl-5h-pyrido(4-3-b)indole has been researched along with mequinol* in 1 studies

Other Studies

1 other study(ies) available for 3-amino-1-4-dimethyl-5h-pyrido(4-3-b)indole and mequinol

Article	Year
Loss of heterocyclic amine mutagens by insoluble hemicellulose fiber and high-molecular-weight soluble polyphenolics of coffee. Mutation research, 1991, Volume: 246, Issue:1 The presence of 2 kinds of components in brewed and instant coffee that could remove and destroy heterocyclic amine mutagens was demonstrated. The component that could remove the mutagens was insoluble fiber composed of hemicellulose. The fiber could tightly adsorb the mutagens Trp-P-1, Trp-P-2, Glu-P-1 and A alpha C, and those generated in roasted coffee beans. The component that could destroy the mutagens was high-molecular-weight soluble polyphenolics. They might be converted into quinone derivatives in the presence of molecular oxygen. The quinone derivatives might destroy the mutagens. The fibers and the polyphenolics in one cup of brewed or instant coffee had the capacity to remove and destroy a substantial amount of the mutagens in pyrolysates of foodstuffs. Topics: Amines; Anisoles; Benzoquinones; Caffeic Acids; Carbolines; Chlorogenic Acid; Coffee; Coumaric Acids; Gallic Acid; Hydrogen-Ion Concentration; Hydrolyzable Tannins; Imidazoles; Mutagenicity Tests; Mutagens; Phenols; Polysaccharides; Salmonella typhimurium	1991

Article

Year

Loss of heterocyclic amine mutagens by insoluble hemicellulose fiber and high-molecular-weight soluble polyphenolics of coffee.

Mutation research, 1991, Volume: 246, Issue:1

The presence of 2 kinds of components in brewed and instant coffee that could remove and destroy heterocyclic amine mutagens was demonstrated. The component that could remove the mutagens was insoluble fiber composed of hemicellulose. The fiber could tightly adsorb the mutagens Trp-P-1, Trp-P-2, Glu-P-1 and A alpha C, and those generated in roasted coffee beans. The component that could destroy the mutagens was high-molecular-weight soluble polyphenolics. They might be converted into quinone derivatives in the presence of molecular oxygen. The quinone derivatives might destroy the mutagens. The fibers and the polyphenolics in one cup of brewed or instant coffee had the capacity to remove and destroy a substantial amount of the mutagens in pyrolysates of foodstuffs.

Topics: Amines; Anisoles; Benzoquinones; Caffeic Acids; Carbolines; Chlorogenic Acid; Coffee; Coumaric Acids; Gallic Acid; Hydrogen-Ion Concentration; Hydrolyzable Tannins; Imidazoles; Mutagenicity Tests; Mutagens; Phenols; Polysaccharides; Salmonella typhimurium

1991