Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines

Agriculture & Biology

• acids 7%
• assays 7%
• color 8%
• degradation 8%
• dyes 34%
• food colorants 75%
• heterocyclic amines 85%
• indoles 30%
• koji 19%
• meat extracts 20%
• Monascus 80%
• Monascus purpureus 42%
• mutagenicity 63%
• mutagens 30%
• pigments 31%
• quinoline 37%
• Salmonella 12%

Medicine & Life Sciences

• 2-amino-3,4-dimethylimidazo(4,5-f)quinoline 20%
• 2-amino-3-methylimidazo(4,5-f)quinoline 19%
• 3-amino-1-methyl-5H-pyrido(4,3-b)indole 100%
• 3-hydroxyamino-1-methyl-5H-pyrido(4,3-b)indole 24%
• Acceleration 10%
• Amines 58%
• Coloring Agents 27%
• Food 7%
• Food Coloring Agents 97%
• lac dye 24%
• Meat 12%
• Monascus 96%
• Mutagens 26%
• Salmonella 11%

Chemical Compounds

• 3-Amino-1-methyl-5H-pyrido[4,3-b]indole 32%
• Acid 6%
• Amine 35%
• Decomposition 11%
• Dye 34%
• Food 13%
• Food Coloring Agent 78%
• Indole 17%
• Mutagen 45%
• Quinoline 36%
• Red 25%