کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9030669 | 1130936 | 2005 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients
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کلمات کلیدی
FEMA GRASS. typhimurium, Salmonella typhimuriumB. subtilis, Bacillus subtilisbw, body weight - bw، وزن بدنCHO, Chinese hamster ovary - CHO، تخمدان هامستر چینیCoA, coenzyme A - CoA، کوآنزیم AE. coli, Escherichia coli - E. coli، Escherichia coliFDA, United States Food and Drug Administration - FDA، اداره غذا و دارو ایالات متحدهF, female - F، زنGRAS, Generally Recognized as Safe - GRAS، به طور کلی به عنوان امن شناخته شده استIM, intramuscular - IM، عضلانیIP, intraperitoneal - IP، داخل صفاقیIV, intravenous - IV، داخل وریدیNCI, National Cancer Institute - NCI، موسسه ملی سرطانNR, 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 خواهرUDS, unscheduled DNA synthesis - UDS، سنتز DNA برنامه ریزی نشدهDNA, deoxyribonucleic acid - اسید دئوکسی ریبونوکلئیکM, 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 hydroxy- and alkoxy-substituted benzyl derivatives as flavoring ingredients is evaluated. The group of hydroxy- and alkoxy-benzyl derivatives 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 hydroxy- and alkoxy-substituted benzyl derivatives 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 1241-1271
Journal: Food and Chemical Toxicology - Volume 43, Issue 8, August 2005, Pages 1241-1271
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,