"Levels of Genotoxic and Carcinogenic Ingredients in Plant Food Supplements and Associated Risk Assessment"
written by Suzanne J. P. L. van den Berg, Patrizia Restani, Marelle G. Boersma, Luc Delmulle, Ivonne M. C. M. Rietjens,
published by Food and Nutrition Sciences, Vol.2 No.9, 2011
has been cited by the following article(s):
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[41] Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach
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[42] Metabolism of the carcinogen alpha-asarone in liver microsomes
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[43] Evaluation of interindividual human variation in bioactivation and DNA adduct formation of estragole in liver predicted by physiologically based kinetic/dynamic (PBK/D) and Monte Carlo modeling
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[52] Hepatic Metabolism of Carcinogenic β-Asarone
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[60] Matrix-derived combination effect and risk assessment for estragole from basil-containing plant food supplements (PFS)
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[61] Inhibition of methyleugenol bioactivation by the herb-based constituent nevadensin and prediction of possible in vivo consequences using physiologically based kinetic modeling
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[62] Genotoxicity and anti-genotoxicity of fennel plant (Foeniculum vulgare Mill) fruit extracts using the somatic mutation and recombination test (SMART)
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