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

• 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
• 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...