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现已发现食物中含有的杀菌添加剂AF-2,发霉产生的黄曲霉菌素,鱼、肉烧焦物中的色氨酸P-1等都有致癌性。摄入食物必经口腔最先与唾液接触。作者用致癌物与唾液反应实验,以致癌物能使细菌细胞发生突变的原理,观察了唾液的防癌作用。毒性标记是与致癌性密切相关的变异原性。所谓变异原性是通过损害细胞的遗传因子DNA使细胞发生突变的性质。在试管中将致癌物与唾液反应后再作用于细菌,观察其是否出现突变细胞。最初实验是用黄
Has been found in food containing bactericidal additives AF-2, moldy produce aflatoxin, fish, meat charred tryptophan P-1 are carcinogenic. Food intake will be the first oral contact with saliva. The author uses carcinogens and saliva reaction experiments, carcinogens can cause bacterial cell mutation principle, observed the anti-cancer effect of saliva. Toxicity markers are those closely related to oncogenicity. Mutagenicity is the nature of a cell that is mutated by damaging the genetic DNA of a cell. Carcinogens will react with saliva in the test tube and then act on the bacteria to see if they have mutated cells. The initial experiment is yellow