Toxicity at the cellular level of artificial synthetic flavorings

Toxicity at the cellular level of artificial synthetic flavorings

The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0...

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Bibliographic Details
Main Authors: Ila Monize Sousa Sales, Jussara Damascena de Oliveira, Fabelina Karollyne Silva dos Santos, Lidiane de Lima Feitoza, João Marcelo de Castro e Sousa, Ana Paula Peron
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2016-12-01
Series:Acta Scientiarum: Biological Sciences
Subjects:
flavorings
cell division
cell aberrations
cytotoxicity
genotoxicity
Online Access:https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751

Internet

https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751

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