A review of the nephrotoxicity of the food flavor cinnamaldehyde

Current Bioactive Compounds

Volumn 6, Issue 2, 2010, Pages 106-117

  Gowder, Sivakumar ^a   Devaraj, Halagowder ^b  

^a QASSIM UNIVERSITY   (Saudi Arabia)

^b UNIVERSITY OF MADRAS   (India)

Author keywords

Antioxidants; Chemical constituents; Cinnamaldehyde; Food flavor; Marker enzymes; Nephrotoxicity; Rat kidney

Indexed keywords

ACROLEIN; ALDEHYDE DERIVATIVE; ANTIOXIDANT; BENZALDEHYDE; CINNAMALDEHYDE; CINNAMIC ACID; CINNAMYL ALCOHOL; COSMETIC; CROTONALDEHYDE; ENZYME; FLAVORING AGENT; FRAGRANCE; FURFURAL;

ACUTE TOXICITY; BARK; BREAD; CEREAL; CINNAMOMUM; COLOR; CYTOTOXICITY; DOSE RESPONSE; ECONOMIC ASPECT; EMBRYOTOXICITY; FLAVOR; FOOD; FRUIT JUICE; GEOGRAPHIC DISTRIBUTION; HEALTH; HISTOPATHOLOGY; HUMAN; INDIA; KIDNEY; MUTAGENICITY; NEPHROTOXICITY; NONHUMAN; PRIORITY JOURNAL; REVIEW; SAFETY; TIME; WORLD HEALTH ORGANIZATION;

EID: 77954064968     PISSN: 15734072     EISSN: None     Source Type: Journal    
DOI: 10.2174/157340710791184877     Document Type: Review

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