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

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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Bibliographic Details
Main Authors: Yaowares Chusiri, Rawiwan Wongpoomchai, Anna Kakehashi, Min Wei, Hideki Wanibuchi, Usanee Vinitketkumnuan, Shoji Fukushima
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Pharmacology, Toxicology and Pharmaceutics
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78951485275&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49630
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78951485275&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49630

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