The antioxidant butylated hydroxyanisole potentiates the toxic effects of propylparaben in cultured mammalian cells.

@article{Martn2014TheAB,
  title={The antioxidant butylated hydroxyanisole potentiates the toxic effects of propylparaben in cultured mammalian cells.},
  author={Jos{\'e} Manuel P{\'e}rez Mart{\'i}n and Paloma Fern{\'a}ndez Freire and Lidia Daimiel and Javier Mart{\'i}nez-Botas and Covadonga Mart{\'i}n S{\'a}nchez and Miguel {\'A}ngel Lasunci{\'o}n and Ana Peropadre and Mar{\'i}a Jos{\'e} Hazen},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2014},
  volume={72},
  pages={195-203}
}
Butylated hydroxyanisole and propylparaben are phenolic preservatives commonly used in food, pharmaceutical and personal care products. Both chemicals have been subjected to extensive toxicological studies, due to the growing concern regarding their possible impacts on environmental and human health. However, the cytotoxicity and underlying mechanisms of co-exposure to these compounds have not been explored. In this study, a set of relevant cytotoxicity endpoints including cell viability and… CONTINUE READING
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