Antimutagenic agent and method of inactivating the mutagenicity of foods and beverages by using said agent

摘要

A method of reducing or eliminating the mutagenicity of foods and beverages by causing an antimutagenic substance to act on them is disclosed. The antimutagentic substance is selected from the group consisting of wheat germ, barley malt, soybean, powders thereof, rice bran and extracted fractions thereof. An antimutagenic agent for use in this method which contains one of these antimutagenic substances as the effective ingredient is also disclosed.