کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9030661 | 1130936 | 2005 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients
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کلمات کلیدی
PEAFEMA GRASS. typhimurium, Salmonella typhimuriumGOT, glutamic oxaloacetic transaminasePCE, polychromatic erythrocytesB. subtilis, Bacillus subtilisbw, body weight - bw، وزن بدنCHO, Chinese hamster ovary - CHO، تخمدان هامستر چینیE. coli, Escherichia coli - E. coli، Escherichia coliFDA, United States Food and Drug Administration - FDA، اداره غذا و دارو ایالات متحدهF, female - F، زنGPT, glutamic pyruvic transaminase - GPT، transaminaze پریوویک گلوتامینGRAS, Generally Recognized as Safe - GRAS، به طور کلی به عنوان امن شناخته شده استIP, intraperitoneal - IP، داخل صفاقیNR, not reported - NR، گزارش نشده استNTP, National Toxicology Program - NTP، برنامه ملی سم شناسیppm, parts per million - ppm، قطعات در میلیونSCE, sister chromatid exchanges - SCE، تبادل کروماتید خواهرSRBC, sheep red blood cell - SRBC، گلبول قرمز گوسفندUDS, unscheduled DNA synthesis - UDS، سنتز DNA برنامه ریزی نشدهAST, aspartate aminotransferase - آزمایش آسپارتات آمینوترانسفرازALT, alanine aminotransferase - آلانین آمینوترانسفرازDNA, deoxyribonucleic acid - اسید دئوکسی ریبونوکلئیکAUC, area under the curve - سطح زیر منحنیM, male - م، مردFlavoring ingredients - مواد تشکیل دهنده طعم دهنده
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This publication is the ninth 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. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually and in the context of the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This evidence of safety is supported by the fact that the intake of phenethyl alcohol, aldehyde, acid, and related acetals and esters as natural components of traditional foods is greater than their intake as intentionally added flavoring substances.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 43, Issue 8, August 2005, Pages 1179-1206
Journal: Food and Chemical Toxicology - Volume 43, Issue 8, August 2005, Pages 1179-1206
نویسندگان
T.B. Adams, S.M. Cohen, J. Doull, V.J. Feron, J.I. Goodman, L.J. Marnett, I.C. Munro, P.S. Portoghese, R.L. Smith, W.J. Waddell, B.M. Wagner,