Food and Chemical Toxicology
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Fragrance material review on 1-(3,3-dimethylcyclohexyl)ethan-1-one.
A Toxicologic and Dermatologic review of 1-(3,3-dimethylcyclohexyl)ethan-1-one when used as a fragrance ingredient is presented. 1-(3,3-Dimethylcyclohexyl)ethan-1-one is a member of the fragrance structural group Alkyl Cyclic Ketones. These fragrances can be described as being composed of an alkyl,...
Fragrance material review on methyl-2,6,10-trimethylcyclododeca-2,5,9-trien-1-yl ketone.
A toxicologic and dermatologic review of methyl 2,6,10-trimethylcyclododeca-2,5,9-trien-1-yl ketone when used as a fragrance ingredient is presented. Methyl 2,6,10-trimethylcyclododeca-2,5,9-trien-1-yl ketone is a member of the fragrance structural group Alkyl Cyclic Ketones. These fragrances can be...
Fragrance material review on 1-(5,5-dimethylcyclohexen-1-yl)pent-4-en-1-one.
A toxicologic and dermatologic review of 1-(5,5-dimethylcyclohexen-1-yl)pent-4-en-1-one when used as a fragrance ingredient is presented. 1-(5,5-Dimethylcyclohexen-1-yl)pent-4-en-1-one is a member of the fragrance structural group Alkyl Cyclic Ketones. These fragrances can be described as being comp...
Efficacy of PLGA-loaded apigenin nanoparticles in Benzo[a]pyrene and ultraviolet-B induced skin cancer of mice: Mitochondria mediated apopto...
We loaded apigenin (Ap), a dietary flavonoid having anti-cancer property, with poly (lactic-co-glycolide) (PLGA) nanoparticles (NAp) to explore if nano-encapsulation could enhance anti-carcinogenic effect against ultra-violet B (UVB) and Benzo(a)pyrene (BaP) induced skin tumor and mitochondrial dysf...
Astaxanthin and omega-3 fatty acids individually and in combination protect against oxidative stress via the Nrf2-ARE pathway.
We investigated whether AST in combination with low concentrations of DHA or EPA has a synergistic antioxidant effect in a HepG2-C8-ARE-luciferase cell line system. Using free radical scavenging DPPH assay, AST was more potent DPPH radical scavenger than DHA and EPA. MTS assay revealed that AST was...
Preventive effects of p-coumaric acid on cardiac hypertrophy and alterations in electrocardiogram, lipids, and lipoproteins in experimentall...
The present study evaluated the preventive effects of p-coumaric acid on cardiac hypertrophy and alterations in electrocardiogram, lipids, and lipoproteins in experimentally induced myocardial infarcted rats. Rats were pretreated with p-coumaric acid (8 mg/kg body weight) daily for a period of 7 day...
Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats.
We investigated the antidiabetic and antioxidant effects of Kombucha (KT), a fermented black tea, in comparison to that of unfermented black tea (BT), in ALX-induced diabetic rats. ALX exposure lowered the body weight and plasma insulin by about 28.12% and 61.34% respectively and elevated blood gluc...
Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control...
The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill, growing on willow trees from Serbia, were isolated and extracted using methanol, acetone and dichloromethane and investigated by GC/MS-SPME. A total of 56 components were identified in the extracts. Hydrocarbons...
Barrier protective effects of piperlonguminine in LPS-induced inflammation in vitro and in vivo.
We first investigated the possible barrier protective effects of piperlonguminine against proinflammatory responses induced by lipopolysaccharide (LPS) and the associated signaling pathways in vitro and in vivo. The barrier protective activities of PL were determined by measuring permeability, monoc...
Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contac...
This paper provides a model to assess dietary exposure to flavouring substances intentionally added to food. The purpose is to describe the approaches currently available and their scientific basis. The proposed exposure model for flavouring substances envisages three different levels of refinement:...