Consulta: subjectFacets:"Genotoxicity flavorings"
Registros recuperados: 1
Data/hora: 10/06/2024 16:15:01

Toxicity at the cellular level of artificial synthetic flavorings
Provedor de dados: 3
Autores: Sales, Ila Monize Sousa; Oliveira, Jussara Damascena de; Santos, Fabelina Karollyne Silva dos; Feitoza, Lidiane de Lima; Sousa, João Marcelo de Castro e; Peron, Ana Paula.
The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0.6 and 0.9 mL and doses combined as follows: 0.3 mL + 0.3 mL; 0.6 mL and 0.9 mL + 0.6 mL + 0.9 mL. After applying the treatments, root meristems were fixed, hydrolyzed, stained and analyzed a total of 5,000 cells using an optical microscope to evaluate each dose and combined treatment. All three doses of Cookie flavoring and combined treatments significantly inhibited cell division of the tissue studied. Doses of Tutti-Frutti caused no change in cell division...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Flavorings; Cell division; Cell aberrations; Cytotoxicity; Genotoxicity flavorings; Cell division; Cell aberrations; Cytotoxicity; Genotoxicity.
Ano: 2016
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751