Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity

Food and Chemical Toxicology

Volumn 44, Issue 4, 2006, Pages 493-498

  Gotoh, N ^a   Watanabe, H ^b   Osato, R ^b   Inagaki, K ^a   Iwasawa, A ^a   Wada, S ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b Toita Women's College   (Japan)

Author keywords

Fat and oil; Food poisoning; Locomotor activity; Neurotoxicity; Oxidation; Pica behavior

Indexed keywords

FAT; KAOLIN; OIL;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; FATTY ACID OXIDATION; FOOD INTAKE; FOOD POISONING; FOOD QUALITY; FOOD SAFETY; LOCOMOTION; MALE; NEUROTOXICITY; NONHUMAN; PICA; RAT; RISK ASSESSMENT; TERATOGEN TESTING; TERATOGENICITY;

ANIMALS; DIETARY FATS; FEEDING BEHAVIOR; FOOD POISONING; LOCOMOTION; MALE; NEUROTOXICITY SYNDROMES; OXIDATION-REDUCTION; PICA; RATS; RATS, INBRED STRAINS; RISK ASSESSMENT; TOXICITY TESTS;

ANIMALIA;

EID: 33644859801     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2005.08.023     Document Type: Article

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