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: | Journal |
| Published: |
2018
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| Subjects: | |
| 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 |