Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
Author:
Affiliation:
1. Sakarya University, Turkey
2. Gebze Technical University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst27819.pdf
Reference33 articles.
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3. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for;Arnold L. E.;Neurotherapeutics,2012
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford M. M.;Analytical Biochemistry,1976
5. Genotoxic and mutagenic effects of erythrosine B, a xanthene food dye, on HepG2 cells;Chequer F. M. D.;Food and Chemical Toxicology,2012
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