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World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-D - in English: Anthranilate Derivatives

By Ir M. E. J. Pronk

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Book Id: WPLBN0000203632
Format Type: PDF eBook
File Size: 1.0 MB
Reproduction Date: 2005

Title: World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-D - in English: Anthranilate Derivatives  
Author: Ir M. E. J. Pronk
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
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Publisher: World Health Organization

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E. J. Pron, I. M. (n.d.). World Health Organization Publication : Year 2006 ; Issue 9241660562, Pages Art 2-D - in English. Retrieved from http://cn.ebooklibrary.org/


Description
Medical Reference Publication

Excerpt
The Committee evaluated a group of 19 anthranilate derivatives (Table 1) by the Procedure for the Safety Evaluation of Flavouring Agents (see Figure 1, p. 170). The Committee had previously evaluated two members of this group. Methyl anthranilate (No. 1534) was evaluated at the eleventh meeting (Annex 1, reference 14) and was assigned a conditional ADI1 of 0-1.5 mglkg bw. At its twenty-third meeting (Annex 1, reference 50), the Committee re-evaluated the conditional AD1 of methyl anthranilate and recommended that it be converted to an (unconditional) AD1 of 0-1.5 mglkg bw. Methyl N-methylanthranilate (No. 1545) was evaluated at the twenty-third meeting (Annex 1, reference 50) and was assigned an AD1 of 0-0.2 mglkg bw

Table of Contents
Evaluation ...... ......... .... .... ... .... .... .... ... .... .... .... ... . ... .. .... .... ... .... . ..201 lntroduction ..........................................................................201 Estimated daily per capita exposure ....................................208 Absorption, distribution, metabolism and elimination ...........208 Application of the Procedure for the Safety Evaluation of Flavouring Agents ......................................................208 Consideration of secondary compounds ..............................211 Consideration of combined exposure from use as flavouring agents ...........................................................212 Conclusions ....... ... . .. . ... .. .. ... .... .... .. ..... . . .. . . .... ... .... .... .... .. . .. ... .212 Relevant background information ..............................................212 Explanation ... .... .... .... ....... .. .. ........... .... .... ... .... .... .... ... .. .... .... .212 Additional considerations on exposure ................................212 Biological data ......................................................................212 Biochemical data ........................ ..212 Hydrolysis and absorption .......................................212 Metabolism ..... .... .... ... .... .... .... ... .... .... .... . . . .. .... .... .... ..214 Toxicological studies..............................................................215 Acute toxicity ...........................................................215 Short-term studies of toxicity ...................................216 Long-term studies of toxicity and carcinogenicity ..............................218 Genotoxicity .. .... .... .... ... .... .... .... .. ... .... .... .... ... .. .... .... .218 References .. ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .221

 
 



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