Mutagenic potential of the condiments, ginger and turmeric.

Since the early work of Kihlman and Levan (1949) which demonstrated that caffeine induces chromosomal alterations in plants, other reports are available to show that food additives, edible fats, insecticides etc. could be mutagenic (Sax and Sax 1968, Hollaender 1971, Kihlman et al. 1974). The present work was under taken to study the mutagenic effects, if any of ginger and turmeric which have been used as condiments in culinary preparations from time immemmorial. Ginger is obtained from the rhizomes of the ginger plant (Zingiber officinale) which contain starch, gums, an oleoresin gingerin and an essential oil which imparts the aroma. The tubers of Curcuma longa form the turmeric. Ginger is used in culinary pre parations for flavouring beverages such as ginger-ale and ginger-beer and occasional ly in medicines.