کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2586889 | 1130913 | 2008 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients
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کلمات کلیدی
FEMALPOGRASGSSGVmaxADHGSTGSHFPGUDSNOELPCEFEMA GRASSCEABSPCNAALDHBSA - BSAα,β-Unsaturated aldehydes - α، β-آلدئیدها غیر اشباعbovine serum albumin - آلبومین سرم گاوaldehyde dehydrogenase - آلدئید دهیدروژنازProliferating Cell Nuclear Antigen - آنتیژن هسته ای تکثیر سلولیChromosomal aberrations - اختلالات کروموزومیpolychromatic erythrocyte - اریتروسیت چند رنگیPolyunsaturated fatty acids - اسید چرب اشباع نشدهPUFA - اسید چرب چند غیراشباعAlcohol dehydrogenase - الکل دهیدروژنازFlavor and Extract Manufacturers Association - انجمن تولید کنندگان طعم و عطرgenerally recognized as safe - به طور کلی به عنوان امن شناخته شده استSister chromatid exchange - تبادل کروماتید خواهرDeoxyguanosine - دیوکسوگوئوزینmicronuclei - ریزهستک یا میکرونوکلئوس no-observed-effect level - سطح بدون مشاهدۀ اثرGenotoxicity - سمیت ژنتیکیUnscheduled DNA synthesis - سنتز DNA بدون برنامه ریزی شدهformamidopyrimidine DNA glycosylase - فرمامیدوپیریمیدین دی ان ای گلیکوزیلازlow density lipoprotein - لیپوپروتئین چگالی کمLDL - لیپوپروتئین کم چگالی(کلسترول بد)Michaelis constant - مایکلز ثابت استLipid peroxidation - پراکسیداسیون لیپیدGlutathione - گلوتاتیونglutathione S-transferase - گلوتاتیون S-ترانسفرازglutathione disulfide - گلوتاتیون دی سولفید
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Since then, the number of flavoring substances has grown to more than 2200 chemically-defined substances. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, toxicodynamics and toxicology. Scientific data relevant to the safety evaluation for the use of aliphatic, linear α,β-unsaturated aldehydes and structurally related substances as flavoring ingredients are evaluated. The group of substances was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food; their low level of flavor use; the rapid absorption and metabolism of low in vivo concentrations by well-recognized biochemical pathways; adequate metabolic detoxication at much higher levels of exposure in humans and animals; the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies. While some of the compounds described here have exhibited positive in vitro genotoxicity results, evidence of in vivo genotoxicity and carcinogenicity occurs only under conditions in which animals are repeatedly and directly exposed to high irritating concentrations of the aldehyde. These conditions are not relevant to humans who consume α,β-unsaturated aldehydes as flavor ingredients at low concentrations distributed in a food or beverage matrix.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 46, Issue 9, September 2008, Pages 2935-2967
Journal: Food and Chemical Toxicology - Volume 46, Issue 9, September 2008, Pages 2935-2967
نویسندگان
T.B. Adams, C. Lucas Gavin, S.V. Taylor, W.J. Waddell, S.M. Cohen, V.J. Feron, J. Goodman, I.M.C.M. Rietjens, L.J. Marnett, P.S. Portoghese, R.L. Smith,