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Toxicity of food flavorings to ex-vivo, in vitro and in vivo bioassays
Santos, Fabelina Karollyne da Silva dos; Marques, Márcia Maria Mendes; Van Tilbulrg, Maurício Fraga; Guedes, Maria Izabel FlorindoThis study evaluated the toxicity of food flavorings of mint, cinnamon and lemon in meristem root cells of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5, 25, and 50%, after 24 and 48 hours of exposure; in Vero cell culture evaluated by MTT test and in nauplii of Artemia salina, both tests used flavorings in pure form and in the concentrations of 0.78, 1.56, 3.12, 6.25, 12.5, 25, and ...
Data: 2019
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Origem: Oasisbr