Mutagenicity of Four Natural Flavors: Clove, Cinnamon, Thyme and Zataria multiflora Boiss.
نویسندگان
1 Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran
2 Islamic Azad University, Tehran, Iran
3 Food and Drug Laboratory Research center (FDLRC), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran
4 Food and Drug Laboratory Research center (FDLRC), Tehran, Iran
5 Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Iran
6 Islamic Azad University, Tehran, Iran
7 Food and Drug Laboratory Research center (FDLRC), Tehran, Iran
doi
چکیده
Background: Natural flavors are widely used in various foods, cosmetic and pharmaceutical products . These kinds of additives are applied as colors, preservatives, aroma and tasting agents. Objective: The large-scale use of certain food flavors requires accumulation of toxicological data on these substances, particularly in cases where structural similarities with other ...
