1986
DOI: 10.3109/00498258609038984
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Metabolic aspects of antioxidants and preservatives

Abstract: The use of chemical preservatives serves to ensure the nutritional adequacy, palatability and safety of processed foods and beverages. The toxicity of some of the more ubiquitous antimicrobial agents (sorbic acid, p-hydroxybenzoates, sulphur dioxide) and antioxidants (propyl gallate, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT] is reviewed together with the role of metabolic data in assessing the 'safety-in-use' of these and other food-additives.

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Cited by 69 publications
(33 citation statements)
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“…According to the US Food and Drug Administration list, PG is also used to preserve and stabilize medicinal preparations [4]. It is an allowed additive in the European Union and in many others countries.…”
Section: Introductionmentioning
confidence: 99%
“…According to the US Food and Drug Administration list, PG is also used to preserve and stabilize medicinal preparations [4]. It is an allowed additive in the European Union and in many others countries.…”
Section: Introductionmentioning
confidence: 99%
“…PG is also used to preserve and stabilize medicinal preparations on the US Food and Drug Administration list (1). Because of its prevalent usage, the potential toxicity of PG has been investigated in vivo (2,3) and in vitro, to assess various toxicological properties, i.e., mutagenicity (4) and cytogenetic effects (5).…”
Section: Introductionmentioning
confidence: 99%
“…PG is also used to preserve and stabilize medicinal preparations on the US Food and Drug Administration list (2). Because of its prevalent usage, the potential toxicity of PG has been investigated in vivo (3,4) and in vitro, to assess various toxicological properties, i.e., mutagenicity (5) and cytogenetic effects (6).…”
Section: Introductionmentioning
confidence: 99%