[Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E].

@article{Kahl1993ToxicologyOT,
  title={[Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E].},
  author={Regine Kahl and H. Kappus},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1993},
  volume={196 4},
  pages={329-38}
}
The toxicology of the food preservatives butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) as well as the naturally occurring vitamin E (alpha-tocopherol) is described. In high dosages all three compounds induce in animals impairment of blood clotting, which can be explained by an antagonism with vitamin K. Specific toxic effects to the lung have only been observed with BHT. The other described toxic effects of BHA and BHT are less characteristic and often occur only after high dosage and… CONTINUE READING