Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition-Reference-Cited by-同舟云学术

Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition

Published:2016-12 Issue: Volume:213 Page:494-504
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esmaeili Sajjad,Ashrafi-Kooshk Mohammad Reza,Khaledian Koestan,Adibi Hadi,Rouhani Shohre,Khodarahmi Reza

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Lifetime toxicity/carcinogenicity studies of FD & C red No. 40 (allura red) in mice;Borzelleca;Food and Chemical Toxicology,1991

5. Effects of maternally exposed coloring food additives on receptor expressions related to learning and memory in rats;Ceyhan;Food and Chemical Toxicology,2013

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