Genotoxicity Testing of Various Food Flavours in the Diploid Yeast Saccharomyces cerevisiae

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Authors

  • Sajjad R. Chughtai
     National Agricultural Research Centre, Islamabad ,IN
  • K. Naseem
     National Agricultural Research Centre, Islamabad ,IN
  • A. S. Mohmand
     National Agricultural Research Centre, Islamabad ,IN

Abstract

Human population is widely exposed to an increasing number of natural and manmade environmental chemicals which are believed to be responsible for most human cancers. The establishment of a strong correlation between the carcinogenic and mutagenic potential of most chemicals opened by the possibility of large scale screening of chemicals for mutagenicity in short-term tests.

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Published

1999-08-01

How to Cite

Chughtai, S. R., Naseem, K., & Mohmand, A. S. (1999). Genotoxicity Testing of Various Food Flavours in the Diploid Yeast <I>Saccharomyces cerevisiae</I>. The Indian Journal of Nutrition and Dietetics, 36(8), 371–377. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7114

Issue

Volume 36, Issue 8, August 1999

Section

Original Articles

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