Antimutagenic effect of fruit and vegetable ethanolic extracts against N-nitrosamines evaluated by the ames test

The inhibitory effect of nine fruit and vegetable ethanolic extracts agains t the mutagenicity of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine ( NPYR), N-nitrosodibutylamine (NDBA), and N-nitrosopiperidine (NPIP) was eva luated;ed by means of the Ames test. Licorice ethanolic extract was the onl y one that showed an inhibitory effect (ranging from moderate to strong) ag ainst mutagenicity of all N-nitrosamines tested. This ethanolic extract sho wed the greatest inhibition effect against NPIP (72%), NDMA (45%), and NPYR (39%). The greatest inhibition effect (51%) of the mutagenicity of NDBA wa s shown by kiwi ethanolic extract. Vegetable and fruit ethanolic extracts t hat exhibited an antimutagenic effect (at the range 50-2000 mu g/plate), in decreasing order, against NDMA and NPYR were as follows: licorice > kiwi > carrot and licorice > broccoli > pineapple > kiwi, respectively. Decreasin g orders against NDBA and NPIP were, respectively, kiwi > onion > licorice = garlic > green pepper > carrot and licorice > garlic > pineapple > carrot .