Risk assessment of combined exposure to alkenylbenzenes through consumption of plant food supplements containing parsley and dill
Author:
Affiliation:
1. Aqaba International Laboratories/BENHAYYAN, ASEZA, Aqaba, Jordan
2. Division of Toxicology, Wageningen University, Wageningen, the Netherlands
3. Laboratory of Biochemistry, Wageningen University, Wageningen, the Netherlands
Funder
SOIT foundation
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1338837
Reference38 articles.
1. Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach
2. Mode of action based risk assessment of the botanical food-borne alkenylbenzene apiol from parsley using physiologically based kinetic (PBK) modelling and read-across from safrole
3. Al-Malahmeh AJ, Al-Ajlouni AM, Wesseling S, Soffers AE, Al-Subeihi A, Kiwamoto R, Vervoort JRietjens IMCM. 2017. Physiologically based kinetic modeling of the bioactivation of myristicin. Arch Toxicol. 91:713-734.
4. Physiologically based kinetic modeling of bioactivation and detoxification of the alkenylbenzene methyleugenol in human as compared with rat
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2. Occurrence, Isolation, Pharmacological Potential, Metabolism, and Toxicity of Myristicin: A Naturally Occurring Alkoxy-Substituted Allylbenzene;Mini-Reviews in Organic Chemistry;2024-06
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