Evaluation of the cytotoxicity and genotoxicity potential of synthetic diacetyl food flavoring in silico, in vivo, and in vitro.
Autor: | Salama M; Preventive Medicine Dept, Health Affairs Directorate, Ministry of Health, Ataba, 11511, Cairo, Egypt., Mohammed DM; Nutrition and Food Sciences Department, National Research Centre, Cairo, 12622, Egypt., Fahmy K; Genetics Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, 11241, Cairo, Egypt., Al-Senosy NK; Genetics Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, 11241, Cairo, Egypt., Ebeed NM; Genetics Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, 11241, Cairo, Egypt., Farouk A; Flavour and Aroma Chemistry Department, National Research Centre, Cairo, 12622, Egypt. Electronic address: af.mansour@nrc.sci.eg. |
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Jazyk: | angličtina |
Zdroj: | Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2023 Aug; Vol. 178, pp. 113923. Date of Electronic Publication: 2023 Jul 01. |
DOI: | 10.1016/j.fct.2023.113923 |
Abstrakt: | Diacetyl is a common ingredient that creates a buttery flavor in baked goods and other food products. The cytotoxic impact of diacetyl on a normal human liver cell line (THLE2) indicated an IC Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
Databáze: | MEDLINE |
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