Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E

摘要: The toxicology of the food preservatives butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) as well naturally occurring vitamin E (alpha-tocopherol) is described. In high dosages all three compounds induce in animals impairment blood clotting, which can be explained by an antagonism with K. Specific toxic effects to lung have only been observed BHT. other described BHA BHT are less characteristic often occur after dosage long-term treatment. However, induces tumours forestomach, dose dependent, whereas liver experiments. Because there no indication genotoxicity BHT, published findings agree fact that tumour promoters. contrast not carcinogenic. On hand, antioxidants also anticarcinogenic properties. intake necessary doses for these are, however, contraindicated because their carcinogenic effects. present overview concludes concentrations nowadays used food, drugs cosmetics probably harmless. addition, higher without occurrence adverse