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Last Updated: 3 years ago

Possible Interaction: 2-Amino-1-Methyl-6-Phenylimidazo(4,5-B)Pyridine and Caffeic Acid

Research Papers that Mention the Interaction

The efflux ratio of PhIP with 10 µM caffeic acid was significantly increased compared with control.
Biological & pharmaceutical bulletin  •  2015  |  View Paper
Among the 14 kinds of antioxidants tested, green tea catechins and the major component [(-)-epigallocatechin gallate], two flavonoids (luteolin and quercetin) and caffeic acid were found to clearly suppress the formation of both MeIQx and PhIP , being 3.2-75% of the level of the controls.
Mutation research  •  1998  |  View Paper
The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine ( PhIP ) was investigated in chemical model systems under microwave heating (MW).
The results showed that both for conductive heating (CV) and MW, the inhibition of PhIP increased with the concentration of caffeic acid but decreased with the prolongation of heating time.
Food chemistry  •  2020  |  View Paper