Toxicological evaluation of some Malaysian locally processed raw food products.

@article{Sharif2008ToxicologicalEO,
  title={Toxicological evaluation of some Malaysian locally processed raw food products.},
  author={Rh Sharif and Abd. Rohim Ghazali and Nor Fadilah Rajab and Hamdzun Haron and F. H. Osman},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2008},
  volume={46 1},
  pages={
          368-74
        }
}
Malaysian locally processed raw food products are widely used as main ingredients in local cooking. Previous studies showed that these food products have a positive correlation with the incidence of cancer. The cytotoxicity effect was evaluated using MTT assay (3-(4,5-dimetil-2-thiazolil)-2,5-diphenyl-2H-tetrazolium bromide) against Chang liver cells at 2000 microg/ml following 72 h incubation. Findings showed all methanol extracts caused a tremendous drop in the percentage of cell viability at… CONTINUE READING

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