Jurnal Kefarmasian Indonesia
VOLUME 4. NOMOR 1 FEBRUARI 2014

Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan dilihat dari Perspektif Kesehatan

Fitri, Nyoman (Unknown)

Article Info

Publish Date
24 Feb 2014

Abstract

Butylated hydroxyanisole (BHA) is widely used since 1947 as antioxidant food additives used to prevent oils, fats and shortenings from oxidative deterioration and rancidity. It has been extensively studied for potential activities and its toxicities. This review summarized experimental studies that had been carried out on animals and humans as well. We also briefly reviewed about its absorptions, metabolisms, excretions and carcinogenicity from health perspective. At present there is sufficient evidence for carcinogenicity of BHA, but there is hardly any indication that BHA is genotoxic. Keywords: Butylated hydroxyanisole, Additive, Ef

Copyrights © 2014




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Journal Info
Jurnal Kefarmasian Indonesia
Website

Abbrev

jki

Publisher

Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Subject

Chemistry Medicine & Pharmacology

Description

Jurnal Kefarmasian Indonesia/The Indonesian Pharmaceutical Journal is a scientific journal publishing original articles on research and conceptual thinking or ideas about pharmacy policy in pharmaceutical science such as Pharmaceutical Technology, Pharmacology, Pharmaceutical Chemistry, Natural ...