Effect of Caffeic Acid on the Mutagenicity of Activated Trp-P-1 and Glu-P-2

Water extracts of roasted coffee beans was examined for antimutagenic activity with Salmonella typhimurium test strain TA 98. They significantly decreased the reverse mutation induced by N-OH-Trp-P 1 and N-OH-Glu-P 2. Caffeic acid and chlorogenic acid, main components in coffee infusion, also significantly decreased the mutagenicity of N-hydoxy form mutagens. Some compounds analogous to caffeic acid inhibited the mutagenicity of N-OH-Trp-P 1 and N-OH-Glu-P 2 in the same manner.