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  • Title: [Influence of the storage and culinary processing of irradiated potatoes on the cytogenetic activity of extracts obtained from them].
    Author: Osipova IN, Shillinger IuI, Zaĭtsev AN.
    Journal: Vopr Pitan; 1975; (4):54-7. PubMed ID: 1229110.
    Abstract:
    Male-rats (25--27 g) were given perorally extracts separated from potato subjected to gamma-radiation in a dose of 10 krads (test groups) and from nonirradiated tubers (controls). The extracts were introduced for a period of one week, daily in an amount of 1 ml. The male from the test groups (each numbering 8--10 animals) received extracts of the raw potato stored for 4 months after irradiation and of the potato subjected to thermal treatment (cooking) after 1 day, 1 and 4 months of its storage. The frequency of chromosomal aberrations in the bone marrow cells was determined by the anaphase method. Altogether about 34 thous. cells (500-600 from each animal) were counted. The results testified to a significantly reduced frequency of chromosomal aberrations (bridges and fragments) occurring in the bone marrow cells of the mice which received extracts from the raw stored irradiated potato and from thermally treated freshly irradiated tubers, as compared to extracts obtained from the raw freshly irradiated potatoes. The extracts of irradiated potato cooked after 1 and 4 month of storage did not display any mutagenic properties.
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