1996
DOI: 10.1016/0278-6915(95)00091-7
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Effect of eugenol on the genotoxicity of established mutagens in the liver

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Cited by 51 publications
(16 citation statements)
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“…The MIC of eugenol against C. albicans was 2 mg/mL, which is relatively higher than that in another report [15]. This difference could be due to the difference in C. albi cans strains tested, inoculum size, growth phase, the culture medium and pH used, and incubation time/temperature as previously reported [24].…”
Section: Discussioncontrasting
confidence: 42%
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“…The MIC of eugenol against C. albicans was 2 mg/mL, which is relatively higher than that in another report [15]. This difference could be due to the difference in C. albi cans strains tested, inoculum size, growth phase, the culture medium and pH used, and incubation time/temperature as previously reported [24].…”
Section: Discussioncontrasting
confidence: 42%
“…This difference could be due to the difference in C. albi cans strains tested, inoculum size, growth phase, the culture medium and pH used, and incubation time/temperature as previously reported [24]. Also, our isolates were resistant to fluconazole, and this did not inhibit the growth of both C. albicans isolates at 0.4 mg/mL, which is much higher than reported [15].…”
Section: Discussioncontrasting
confidence: 41%
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“…8 Eugenol is also present in other aromatic plants like clove, cinnamon and nutmeg. 9 In a recent study, eugenol isolated from the cortex of Eugenol caryophyllata (clove) inhibited the activity and gene expression of inducible cyclooxygenase (COX-2) in lipopolysacharide (LPS) activated mouse macrophage cells. 10 COX-2 catalyzes the conversion of arachidonic acid to prostaglandins 11 and is an early response gene when stimulated by serum, tumor promoters, mitogens, endotoxin, cytokines and hormones.…”
mentioning
confidence: 99%
“…The ability of dietary factors to counteract the effects of aflatoxins has been studied. Rompelberg et al (1996) noted that phenolic compounds can metabolically enhance aflatoxin B1 conjugation and elimination. Galvano et al (2001) also noted that food components like fructose, phenolic compounds, coumarins, chlorophyll and food additives like piperine, aspartame, cyproheptadine and allyl sulfides can reduce the toxicity of mycotoxins by decreasing toxin formation and enhancing metabolism.…”
Section: To Prevent Aflatoxin C O N T a M I N A T I O N O F C O M M Omentioning
confidence: 99%