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

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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; Effect; Carcinogenicity; Toxicity

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Kefarmasian Indonesia, 4 (1) : 41-50

Penerbit

Jakarta : Pusat Biomedis dan Teknologi Dasar Kesehatan., 2014

Deskripsi Fisik

10p

Bahasa

ISBN/ISSN

2085-675

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

food

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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