Cytotoxicity

In vitro assessment of the genotoxic and cytotoxic effects of boiled juice (tucupi) from Manihot esculenta Crantz roots

L. A. Cunha, Mota, T. C., Cardoso, P. C. S., Alcântara, D. D. F. A., Burbano, R. M. R., Guimarães, A. C., Khayat, A. S., Rocha, C. A. M., Bahia, M. O., Cunha, L. A., Mota, T. C., Cardoso, P. C. S., Alcântara, D. D. F. A., Burbano, R. M. R., Guimarães, A. C., Khayat, A. S., Rocha, C. A. M., and Bahia, M. O., In vitro assessment of the genotoxic and cytotoxic effects of boiled juice (tucupi) from Manihot esculenta Crantz roots, vol. 15, p. -, 2016.

The population of Pará (a state in Brazil) has a very characteristic food culture, as a majority of the carbohydrates consumed are obtained from cassava (Manihot esculenta Crantz) derivatives. Tucupi is the boiled juice of cassava roots that plays a major role in the culinary footprint of Pará. Before boiling, this juice is known as manipueira and contains linamarin, a toxic glycoside that can decompose to hydrogen cyanide.

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