Literature DB >> 10541460

Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives.

G M Williams1, M J Iatropoulos, J Whysner.   

Abstract

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used antioxidant food additives. They have been extensively studied for potential toxicities. This review details experimental studies of genotoxicity and carcinogenicity which bear on cancer hazard assessment of exposure to humans. We conclude that BHA and BHT pose no cancer hazard and, to the contrary, may be anticarcinogenic at current levels of food additive use.

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Year:  1999        PMID： 10541460     DOI： 10.1016/s0278-6915(99)00085-x

Source DB:  PubMed          Journal:  Food Chem Toxicol        ISSN： 0278-6915            Impact factor:   6.023


  33 in total

Review 1.  Oxidative stress--implications, source and its prevention.

Authors:  Rajbir Kaur; Jasmit Kaur; Jyoti Mahajan; Rakesh Kumar; Saroj Arora
Journal:  Environ Sci Pollut Res Int       Date:  2013-10-30       Impact factor: 4.223

2.  Induction of heme oxygenase-1 (HO-1) and NAD[P]H: quinone oxidoreductase 1 (NQO1) by a phenolic antioxidant, butylated hydroxyanisole (BHA) and its metabolite, tert-butylhydroquinone (tBHQ) in primary-cultured human and rat hepatocytes.

Authors:  Young-Sam Keum; Yong-Hae Han; Celine Liew; Jung-Hwan Kim; Changjiang Xu; Xiaoling Yuan; Michael P Shakarjian; Saeho Chong; Ah-Ng Kong
Journal:  Pharm Res       Date:  2006-10-18       Impact factor: 4.200

Review 3.  Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives.

Authors:  Mostafa Taghvaei; Seid Mahdi Jafari
Journal:  J Food Sci Technol       Date:  2013-07-06       Impact factor: 2.701

4.  Quantitative identification of and exposure to synthetic phenolic antioxidants, including butylated hydroxytoluene, in urine.

Authors:  Wei Wang; Kurunthachalam Kannan
Journal:  Environ Int       Date:  2019-04-25       Impact factor: 9.621

5.  Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties.

Authors:  P S Rajeev; N M Johannah; G Gopakumar; Balu Maliakel; I M Krishnakumar
Journal:  J Food Sci Technol       Date:  2017-04-04       Impact factor: 2.701

6.  Evaluation of functional stability and batch-to-batch reproducibility of a Castanea sativa leaf extract with antioxidant activity.

Authors:  Isabel F Almeida; Paulo C Costa; M Fernanda Bahia
Journal:  AAPS PharmSciTech       Date:  2010-01-12       Impact factor: 3.246

7.  Antimicrobial and antioxidant activities of two endemic plants from Aksaray in Turkey.

Authors:  Meltem Asan Ozusaglam; Derya Onal Darilmaz; Mahmut Erzengin; Mehtap Teksen; Seher Karaman Erkul
Journal:  Afr J Tradit Complement Altern Med       Date:  2013-04-12

Review 8.  Mechanisms of activation of the transcription factor Nrf2 by redox stressors, nutrient cues, and energy status and the pathways through which it attenuates degenerative disease.

Authors:  Lauren E Tebay; Holly Robertson; Stephen T Durant; Steven R Vitale; Trevor M Penning; Albena T Dinkova-Kostova; John D Hayes
Journal:  Free Radic Biol Med       Date:  2015-06-27       Impact factor: 7.376

9.  Studies on the active components and antioxidant activities of the extracts of Mimosa pudica Linn. from southern China.

Authors:  Jing Zhang; Ke Yuan; Wen-Long Zhou; Jian Zhou; Ping Yang
Journal:  Pharmacogn Mag       Date:  2011-01       Impact factor: 1.085

10.  Sestrin2 inhibits uncoupling protein 1 expression through suppressing reactive oxygen species.

Authors:  Seung-Hyun Ro; Myeongjin Nam; Insook Jang; Hwan-Woo Park; Haeli Park; Ian A Semple; Myungjin Kim; Jeong Sig Kim; Haewon Park; Paz Einat; Golda Damari; Maya Golikov; Elena Feinstein; Jun Hee Lee
Journal:  Proc Natl Acad Sci U S A       Date:  2014-05-13       Impact factor: 11.205
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