Toxicity of allyl isothiocyanate and cinnamic aldehyde assessed using cultured human KB cells and yeast, Saccharomyces cervisiae

Bulletin of Environmental Contamination and Toxicology

Volumn 40, Issue 3, 1988, Pages 339-342

  Mochida, Kyo ^a   Gomyoda, Manabu ^a   Fujita, Tokio ^b   Yamagata, Kei ^b  

^a SHIMANE PREFECTURAL INSTITUTE OF PUBLIC HEALTH AND ENVIRONMENTAL SCIENCE   (Japan)

^b KINKI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALLYL ISOTHIOCYANATE; CINNAMALDEHYDE;

CELL CULTURE; CELL STRAIN KB; FOOD CONTAMINATION; FUNGUS; HUMAN CELL; METHODOLOGY; MICROORGANISM; NONHUMAN; RISK ASSESSMENT; SACCHAROMYCES CEREVISIAE; TOXICITY TESTING;

ACROLEIN; ALDEHYDES; HUMAN; KB CELLS; SACCHAROMYCES CEREVISIAE; THIOCYANATES; TIME FACTORS;

FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CERVISIAE;

EID: 0023923805     PISSN: 00074861     EISSN: 14320800     Source Type: Journal    
DOI: 10.1007/BF01689089     Document Type: Article

References (4)

1. Inhibition of growth and aflatoxin production by cinnamon and clove oils. Cinnamic aldehyde and eugenol
2. Food flavorings and compounds of related structure. I.Acute oral toxicity
3. Toxicologie characteristics of phenolic antioxidants of edible fats
4. Human cell cultures as an assay for the toxicity of antioxidants