Constituents of aromatic plants: II. Estragole

被引：83

作者：

De Vincenzi, M ^{[1
]}

Silano, M

Maialetti, F

Scazzocchio, B

机构：

[1] ISS, Dept Metab & Pathol Biochem, Rome, Italy

[2] Univ Milan, St Paul Hosp, Milan, Italy

来源：

FITOTERAPIA | 2000年 / 71卷 / 06期

关键词：

aromatic plants; flavourings; volatile compounds; toxicological evaluation; limits in food; estragole;

D O I：

10.1016/S0367-326X(00)00153-2

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

Estragole (ES) is a natural constituent of a number of plants (e.g. tarragon, sweet basil and sweet fennel) and their essential oils have been widely used in foodstuffs as flavouring agents. Several studies with oral, i.p. or s.c, administration to CD-1 and B6C3F1 mice have shown the carcinogenicity of ES. The 1-hydroxy metabolites are stronger hepatocarcinogens than the parent compound. Controversial results are reported for the mutagenicity of ES. However, the formation of hepatic DNA adducts in vivo and in vitro by metabolites of ES has been demonstrated. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：725 / 729

页数：5

共 20 条

[1] INFLUENCE OF DIFFERENT FACTORS ON THE INDUCTION OF CHROMOSOME MALSEGREGATION IN SACCHAROMYCES-CEREVISIAE D61.M BY BAVISTAN AND ASSESSMENT OF ITS GENOTOXIC PROPERTY IN THE AMES TEST AND IN SACCHAROMYCES-CEREVISIAE D7 [J].