Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Botterweck, A.A.M.; Verhagen, Hans; Goldbohm, R.A.; Kleinjans, Jos; Brandt, Piet A. van den

doi:10.1016/s0278-6915(00)00042-9

Cited by 382 publications

(227 citation statements)

References 28 publications

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“…butylated hydroxytoluene, butylated hydroxyanisole and tertiary butyl hydroquinone). Moreover, there is a stringent control of use of synthetic antioxidants in food industry as they are known to be carcinogenic (Botterweck et al 2000; Ren et al 2014). …”

Section: Resultsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

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The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A+ blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.

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Section: Resultsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

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“…Antioxidants are compounds which can inhibit or delay the oxidative damage preventing many diseases (Heim et al 2002). Synthetic antioxidants like butylated hydroxyl anisole (BHA) and butylated hydroxyl toluene (BHT) are widely used but they have been restricted recently because of serious concerns about their side effects (Botterweck et al 2000) Today there is interest in finding natural antioxidants without undesirable side effects and they should aid the endogenous protective system. The value of antioxidants in food has long been recognized for their health benefits.…”

Section: Introductionmentioning

confidence: 99%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g −1 dry weight) followed by jamun seed (34.87 μg g −1 dry weight), jamun pulp (13.70 μg g −1 dry weight) and skin of jamun (11.19 μg g −1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g −1 dry weight) and highest antioxidant property (IC 50 value-0.40 mg ml −1 ). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

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“…However, use of these chemical compounds has begun to be restricted because of their induction of DNA damage and their toxicity (Ito et al 1986). Moreover, both BHT and BHA appear to be involved in tumor promotion (Botterweck et al 2000). Therefore, there is great interest in finding new and safe antioxidants from natural sources, especially peptides derived from hydrolyzed food proteins.…”

Section: Introductionmentioning

confidence: 99%

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

et al. 2011

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Composition, functional properties and in vitro antioxidative activities of protein hydrolysates prepared from muscle of sardinelle (Sardinella aurita) were investigated. Sardinelle protein hydrolysates (SPH) were obtained by treatment with crude enzyme preparations from Bacillus pumilus A1 (SPHA1), Bacillus mojavensis A21 (SPHA21) and crude enzyme extract from sardinelle (Sardinella aurita) viscera (SPHEE). The protein hydrolysates SPHA1, SPHA21 and SPHEE contained high protein content 79.1%, 78.25% and 74.37%, respectively. The protein hydrolysates had an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of protein hydrolysates at different concentrations were evaluated using various in vitro antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, chelating activity, β-carotene bleaching and DNA nicking assay. All protein hydrolysates showed varying degrees of antioxidant activity. SPHA21 had the highest DPPH radical scavenging activity (89% at 6 mg/ml) and higher ability to prevent bleaching of β-carotene than SPHA1 and SPHEE (p<0.05). However, SPHEE exhibited the highest metal chelating activity (89% at 1 mg/ml) and the strongest protection against hydroxyl radical induced DNA breakage (p<0.05).

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Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Cited by 382 publications

References 28 publications

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Resveratrol content and antioxidant properties of underutilized fruits

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

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