MODIFICATION OF GENOTOXICITY BY NATURALLY-OCCURRING FLAVORINGS AND THEIR DERIVATIVES

The number of studies in the research field of antimutagenesis is increasing. The aims of many of these studies are preventing genetic hazards from environmental mutagens and elucidating the process of mutagenesis. Some naturally occuring flavorings such as vanillin, cinnamaldehyde, and coumarin have been reported to inhibit mutagenesis induced by mutagens in bacterial and mammalian cells. These flavorings are considered to act as antimutagens by modifying DNA replication and/or DNA repair systems after cellular DNA was damaged by mutagens. A factor that suppresses mutagenicity in a given situation, however, sometimes exerts enhancing effects when the endpoints investigated or the test conditions used are varied. This makes the evaluation of antimutagenic factors complicated. Different modifying effects of the above-mentioned flavorings observed in various test systems for genotoxicity are discussed, based on their proposed mechanisms.