Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Friederike Wöhrlin"'
Publikováno v:
Molecular Nutrition & Food Research. 55:644-653
Scope: Cassia cinnamon contains high levels (up to 1%) of coumarin. Heavy consumption of this spice may result in a dose exceeding the tolerable daily intake (TDI). In this context, the question was raised whether coumarin in the plant matrix of cinn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92a24f7d5462160233eae66c583255c4
https://doi.org/10.1002/mnfr.201000394
https://doi.org/10.1002/mnfr.201000394
Publikováno v:
Molecular Nutrition & Food Research. 54:228-239
Coumarin is a secondary phytochemical with hepatotoxic and carcinogenic properties. For the carcinogenic effect, a genotoxic mechanism was considered possible, but was discounted by the European Food Safety Authority in 2004 based on new evidence. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3b11748f1ee752323b5f60d040c94af
https://doi.org/10.1002/mnfr.200900281
https://doi.org/10.1002/mnfr.200900281
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 32(11)
The discovery of fatty acid esters of monochloropropanediol (MCPD) and glycidol generated during the refinement process in vegetable fats and oils caused concerns about possible adverse health effects. As these fats are components of infant formula,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3de1e96b25c6c6f9147d0b9d74b12c5c
https://pubmed.ncbi.nlm.nih.gov/26179516
https://pubmed.ncbi.nlm.nih.gov/26179516