Non-genotoxic mode of action and possible threshold for hepatocarcinogenicity of Kojic acid in F344 rats
Kojic acid (KA), a naturally occurring compound, is contained in traditional Japanese fermented foods and is used as a food additive, preservative and a dermatological skin-lightening agent. In the present experiment, initiation (experiment 1) and promotion (experiment 2) effects of KA-induced hepat...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-78951485275&partnerID=40&md5=dd50090e003d41031ac674909159979c http://cmuir.cmu.ac.th/handle/6653943832/3789 |
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| Institution: | Chiang Mai University |
| Language: | English |