Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

AUTOR(ES)

Marques, Gleuvânia Santana, Silva, Sara Iolanda de Oliveira da, Sousa, João Marcelo de Castro e, Ferreira, Paulo Michel Pereira, Peron, Ana Paula

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2015-03

RESUMO

This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.

Documentos Relacionados

• Are salty liquid food flavorings in vitro antitumor substances?
• Cytotoxic and genotoxic potential of powdered juices
• Cytotoxic, genotoxic and mutagenic potential of UHT whole milk
• Cytotoxic and genotoxic potential of surface water from the Pitimbu river, northeastern/RN Brazil
• The in vitro effect of gefitinib ('Iressa') alone and in combination with cytotoxic chemotherapy on human solid tumours