Inhibiting development of mutagens and carcinogens

Details Inhibiting development of mutagens and carcinogens Inhibiting development of mutagens and carcinogens

1988-08-06

1991-04-30

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426302, 426310, 426323, 426332, 426652, 426657, 514323, 5143321, A23L 1305, A23L 1314, A23L 334

Patent

active

050116975

ABSTRACT:
L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.
Other non-toxic indoles such as L-proline have identical properties in specifically blocking the formation of heterocyclic amino type mutagens and carcinogens, as do mixtures of L-tryptophan and L-proline.

REFERENCES:
patent: 3681095 (1972-08-01), Intlaar
patent: 3840676 (1974-10-01), Yamamoto et al.
patent: 3911146 (1975-10-01), Hara et al.
patent: 4521435 (1985-06-01), Peters
The Merck Judex, "Proline", Merck & Co. Inc., Rahway N.J. 1968 p. 869.

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