Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients.

Abstract

The potential toxicity of two savory food ingredients produced by fermentation of enzymatically hydrolyzed corn starch (Savory Base 100 and Savory Base 200) was evaluated individually in a bacterial reverse mutation assay, an in vitro mammalian cell gene mutation assay, an acute oral study and as a mixture in a 90-day dietary study. In the bacterial reverse… (More)
DOI: 10.1016/j.yrtph.2017.05.006

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Cite this paper

@article{Tafazoli2017GenotoxicityAA, title={Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients.}, author={S. Tafazoli and Trung Duong Vo and Anne Petersen and Anne Constable and Myriam Coulet and Phoukham Phothirath and Johanna Katharina Lang and Nigel Baldwin}, journal={Regulatory toxicology and pharmacology : RTP}, year={2017}, volume={87}, pages={71-87} }