[In vivo studies of the inhbitory effect of various food components on aflatoxin B1 metabolism]

Possible interferences with aflatoxin B1 metabolism, of some compounds naturally present in food (quercetin, beta-naphthoflavone), resulting from way of cooking method (2-aminodipyrido [1,2-a; 1',2'-d] imidazole (Glu-P-2), norharmane; NH) or used as food additives (butylated hydroxytoluene; BHT) have been studied in vivo by evaluating the production of adducts to glutathione and adducts to serum proteins in laboratory rats. Glu-P-2 and norharmane inhibit strongly the production of adducts to glutathione whereas quercetin and beta-naphthoflavone have only a low effect. BHT is completely ineffective. The adducts to proteins are inhibited by the five compounds, norharmane being the most efficient.