Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach-Reference-Cited by-同舟云学术

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Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach

Published:2016-11-03 Issue:45 Volume:64 Page:8640-8646
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alajlouni Abdalmajeed M.¹²,Al-Malahmeh Amer J.¹²,Isnaeni Farida Nur²,Wesseling Sebastiaan²,Vervoort Jacques³,Rietjens Ivonne M. C. M.²

Affiliation:

1. Aqaba International Laboratories/BENHAYYAN, ASEZA, Aqaba 77110, Jordan

2. Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE Wageningen, The Netherlands

3. Laboratory of Biochemistry, Wageningen University, Stippeneng 4, 6708 WE Wageningen, The Netherlands

Funder

SOIT Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03650

Reference35 articles.

1. Risk assessment of botanicals and botanical preparations intended for use in food and food supplements: Emerging issues

2. EFSA Compendium of botanicals that have been reported to contain toxic, addictive, psychotropic or other substances of concern

3. Safety assessment of plant food supplements (PFS)

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1. Occurrence, Isolation, Pharmacological Potential, Metabolism, and Toxicity of Myristicin: A Naturally Occurring Alkoxy-Substituted Allylbenzene;Mini-Reviews in Organic Chemistry;2024-06

2. What Is New about Parsley, a Potential Source of Cardioprotective Therapeutic Substances?;Nutraceuticals;2024-02-28

3. Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites;Plants;2023-05-23

4. Direct addition of flavors, including taste and flavor modifiers;Present Knowledge in Food Safety;2023

5. Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food;Foods;2022-07-05

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