[Effect of the ingestion of a food additive, ditertiobutylhydroxytoluene (BHT) on respiratory exchanges in male rats].
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Animal Nutritional Physiological Phenomena↗
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Results for “Food Additives”
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Symposium on the evaluation of the safety of food additives and chemical residues. 3. The role of the chronic study in the laboratory animal for evaluation of safety.
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Animals↗
The current status of food additives toxicity testing and the potential for application of the three Rs.
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Animal Testing Alternatives↗
Studies on food additives. VIII. Metabolism of alpha-hydroxy-2,6-di-tert-butyl-p-cresol. Isolation of metabolites.
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Antioxidants↗
[Effects of food additive hydrogen peroxide studied in fetal development].
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Animals↗
Nickel sulphate, food additives and seronegative arthritis: is there any relationship?
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Adolescent↗
SPECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES AND THEIR TOXICOLOGICAL EVALUATION: EMULSIFIERS, STABILIZERS, BLEACHING AND MATURING AGENTS.
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Accidents↗
Effects of food additives on leukocyte histamine release in normal and urticaria subjects.
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Adult↗
Prevention of dental caries. 3. Clinical trial of calcium sucrose phosphates as a food additive.
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Adolescent↗
Carcinogenicity testing of selected food additives by parenteral administration to infant Swiss mice.
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Adenocarcinoma↗
A practical evaluation of five food additives likely to be used as growth promoters in broiler rations.
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Aniline Compounds↗
Evidence from in vitro murine immunologic assays that some phenolic food additives may function as antipromoters by lowering intracellular cyclic GMP levels.
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Animals↗
[The characteristics of biological preparations and food additives for functional nutrition and the correction of the intestinal microflora].
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Bifidobacterium↗
[Inhibition of de novo lipogenesis in rat, after ingestion of an anti-oxygen food additive: di-tert-butyl-hydroxy-toluene (BHT)].
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Acetyl-CoA Carboxylase↗
Antioxidant activity of resveratrol compared with common food additives.
Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], alpha-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > alpha-tocopherol, the first three inhibiting the peroxidation in a concentration-dependent manner. The order of OH* scavenger activity of the tested compounds was BHA > TPP > BHT. Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH*. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H202 and must be considered inefficient in catalyzing any subsequent oxidation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > alpha-tocopherol > phenol. The other compounds did not scavenge HOCl.
Antioxidants↗
[Toxicity of food additives. -III. Inhibition of the respiratory function induced by BHA and BHT on the liver mitochondria of the rat].
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Animals↗
[Studies on antibiotic food additives on the resistance development of coliforme intestinal flora in pigs. 1. Feeding experiments with terramycin and chloramphenicol].
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Administration, Oral↗
Infantile methemoglobinemia caused by food additives.
A small outbreak of toxic methemoglobinemia occurred among infants in a pediatric ward. Investigation revealed that the most likely source of toxicity was an approved fat preservative which had been added to a soybean infant formula by the manufacturer. This fat preservative contained three phenolic compounds having highly effective antioxygenic properties (butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate). The outbreak ceased when the offending agents were eliminated from the food preparation. It is emphasized that the approval of chemicals for use in the food industry through toxicity studies does not necessarily guarantee against the hazards of toxicity, especially during infancy.
Disease Outbreaks↗