Toxicity of allyl isothiocyanate and cinnamic aldehyde assessed using cultured human KB cells and yeast, Saccharomyces cervisiae

Journal Article · Tue Mar 01 00:00:00 EST 1988 · Bull. Environ. Contam. Toxicol.; (United States)

DOI:https://doi.org/10.1007/BF01689089· OSTI ID:5284841

Mochida, K; Gomyoda, M; Fujita, T; Yamagata, K

The main components of mustard and cinnamon oils are allyl isothiocyante (AIT) and cinnamic aldehyde (CA), substances used as food additives. The acute toxicity of these substances has been noted in rats (Jenner et al. 1964) and it is desirable to obtain information on the toxic effects of these compounds in vitro systems. The authors report the toxicity of AIT and CA on human KB cells and Saccharomyces cervisiae cultivated in culture systems.

• Research Organization: Shimane Prefectural Institute of Public Health and Environmental Science, Matsue, (Japan)
• OSTI ID: 5284841
• Journal Information: Bull. Environ. Contam. Toxicol.; (United States), Vol. 40:3
• Country of Publication: United States
• Language: English

Related Subjects

63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
CINNAMIC ACID
TOXICITY
ISOTHIOCYANATES
CELL CULTURES
FOOD PROCESSING
MAN
PRESERVATIVES
SACCHAROMYCES CEREVISIAE
SOMATIC CELLS
ANIMAL CELLS
ANIMALS
CARBOXYLIC ACIDS
FUNGI
MAMMALS
MICROORGANISMS
MONOCARBOXYLIC ACIDS
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANIC SULFUR COMPOUNDS
PLANTS
PRIMATES
PROCESSING
SACCHAROMYCES
VERTEBRATES
YEASTS
560300* - Chemicals Metabolism & Toxicology