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Genotoxicity studies of the food additive ester gum
A MUKHERJEE, K AGARWAL, J CHAKRABARTI
Published in PERGAMON-ELSEVIER SCIENCE LTD
1992
Volume: 30
   
Issue: 7
Pages: 627 - 630
Abstract
Ester gum (EG) is used in citrus oil-based beverage flavourings as a weighting or colouring agent. In the present study, concentrations of 50, 100 and 150 mg/kg body weight were administered orally to male Swiss albino mice, and sister chromatid exchange and chromosomal aberration were used as the cytogenetic endpoints to determine the genotoxic and clastogenic potential of the food additive. Although EG was weakly clastogenic and could induce a marginal increase in sister chromatid exchange frequencies, it was not a potential health hazard at the doses tested. © 1992.
About the journal
JournalData powered by TypesetFood and Chemical Toxicology
PublisherData powered by TypesetPERGAMON-ELSEVIER SCIENCE LTD
ISSN0278-6915