Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States-Reference-Cited by-同舟云学术

Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States

Published:2013-04-29 Issue:18 Volume:61 Page:4470-4476
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yan-Hong¹,Avula Bharathi¹,Nanayakkara N. P. Dhammika¹,Zhao Jianping¹,Khan Ikhlas A.¹²³

Affiliation:

1. National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, School of Pharmacy, University of Mississippi, University, Mississippi 38677, United States

2. Department of Pharmacognosy, School of Pharmacy, University of Mississippi, University, Mississippi 38677, United States

3. Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4005862

Reference31 articles.

1. Code of Federal Regulations. Title 21 (last updated 2011) - Food and Drugs Subpart A-General Provisions. Part 182: Substances that are generally recognized as safe; 2011.

2. UN comtrade 2011. United Nations Commodity Trade Statistics Database.http://comtrade.un.org/db/(accessed April 8, 2013) .

3. BfR. Federal Institutefor Risk Assessment (BfR). High daily intakes of cinnamon health risk cannot be ruled out. BfR Health AssessmentNo. 044/2006, 18 August, 2006.

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