Non-genotoxic mode of action and possible threshold for hepatocarcinogenicity of Kojic acid in F344 rats

• Main Authors: Chusiri Y., Wongpoomchai R., Kakehashi A., Wei M., Wanibuchi H., Vinitketkumnuan U., Fukushima S.
• Format: Article
• Language: English
• Published: 2014
• 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
• Institution: Chiang Mai University

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...