Biomarkers in food chemical risk assessment
著者
書誌事項
Biomarkers in food chemical risk assessment
（Special publication / Royal Society of Chemistry, n. 175）
Royal Society of Chemistry, c1995
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内容説明・目次
内容説明
This text addresses the role of potential biomarkers of dietary exposure to chemicals, or their effects, in risk assessment. Chemicals occur in food naturally, by adventitious contamination and by being deliberately added; some of these chemicals may be a potential hazard to the consumer.
目次
- Key issues in the use of biomarkers for assessing risks from food chemicals, J.C. Sherlock
- approaches for biomarker studies, R.C. Massey
- biomarkers used to validate dietary assessments in human population studies, S.A. Bingham
- biological monitoring of trace elements to indicate intake and uptake from foods and beverages, H.T. Delves
- urinary monitoring of saccharin and acesulfame-K as biomarkers of intake, L.A. Wilson and H.M. Crews
- the use of the comet assay as a biomarker to measure the genetic effects of food chemicals and the protective effects of antioxidants administered in vitro and in vivo, D. Anderson et al
- biomonitoring of heterocyclic aromatic amines, R.J. Turesky
- antioxidant activity of green tea in smokers and non-smokers, B.J.P. Quartley et al
- non-invasive or minimally invasive biomarkers of exposure to genotoxic agents derived from foods, D.E.G. Shuker et al
- the use of a flow cell bioreactor to monitor chronic exposure, J. McBride et al
- application of mechanistic studies of Fecapentaene-12 genotoxicity in the development of a specific biomarker of exposure to this compound, S.M. Plummer et al
- biomarkers in food chemical risk assessment, I.R. McConnell and R.C. Garner
- the use of biomarkers in food chemical risk assessment, D.R. Tennant.
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