Literature DB >> 2276703

Toxicity studies of butylated hydroxyanisole and butylated hydroxytoluene. II. Chronic feeding studies.

G M Williams1, C X Wang, M J Iatropoulos.   

Abstract

The antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were fed in the diet to male F344 rats in two chronic feeding studies. In one study, feeding BHT for 76 wk at concentrations ranging from 100 to 6000 ppm produced no increase in neoplasms at any site. In a second study, feeding 12,000 ppm BHT for 110 wk had no neoplastic effect at any site, whereas feeding BHA at 12,000 ppm resulted in a small increase in squamous cell papillomas of the non-glandular squamous portion of the stomach.

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Year:  1990        PMID： 2276703     DOI： 10.1016/0278-6915(90)90052-o

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


  5 in total

1.  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

Review 2.  Biological Properties and Applications of Betalains.

Authors:  Izabela Sadowska-Bartosz; Grzegorz Bartosz
Journal:  Molecules       Date:  2021-04-26       Impact factor: 4.411

Review 3.  Sixth plot of the carcinogenic potency database: results of animal bioassays published in the General Literature 1989 to 1990 and by the National Toxicology Program 1990 to 1993.

Authors:  L S Gold; N B Manley; T H Slone; G B Garfinkel; B N Ames; L Rohrbach; B R Stern; K Chow
Journal:  Environ Health Perspect       Date:  1995-11       Impact factor: 9.031

4.  Pasteurization as a tool to control the bio-burden in solid herbal dosage forms: A pilot study of formulating Ashoka tablets with an industrial perspective.

Authors:  Hulikal Basavarajaiah Pushpalatha; Kumar Pramod; Ramachandran Sundaram; Ramakrishnan Shyam
Journal:  J Adv Pharm Technol Res       Date:  2014-10

5.  Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments.

Authors:  Davi Vieira Teixeira da Silva; Diego Dos Santos Baião; Fabrício de Oliveira Silva; Genilton Alves; Daniel Perrone; Eduardo Mere Del Aguila; Vania M Flosi Paschoalin
Journal:  Molecules       Date:  2019-01-28       Impact factor: 4.411
  5 in total

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