没食子酸丙酯食品添加剂的药代动力学和毒理学概述。
Pharmacokinetic and toxicological overview of propyl gallate food additive.
机构信息
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
出版信息
Food Chem. 2023 Oct 15;423:135219. doi: 10.1016/j.foodchem.2022.135219. Epub 2023 May 5.
The progressive use of food additives in "ultra-processed" food has increased attention to them. Propyl gallate (PG) is an essential synthetic preservative that commonly used in food, cosmetics, and pharmacies as an antioxidant. This study aimed to outline the existing evidence on the toxicological studies of PG including its physicochemical properties, metabolism, and pharmacokinetics effects. The methods include updated searches for the relevant databases. The EFSA has evaluated the use of PG in food industry. It establishes an acceptable daily intake (ADI) of 0.5 mg/kg bw per day. Based on exposure assessment, it can be concluded that at the current level of use, PG is not of safety concern.
食品添加剂在“超加工”食品中的逐渐使用引起了人们的关注。没食子酸丙酯（PG）是一种常用的合成防腐剂，作为抗氧化剂广泛应用于食品、化妆品和制药行业。本研究旨在概述 PG 的毒理学研究的现有证据，包括其理化性质、代谢和药代动力学影响。方法包括更新对相关数据库的搜索。EFSA 已经评估了 PG 在食品工业中的使用。它为 PG 设定了 0.5 毫克/公斤体重/天的可接受每日摄入量（ADI）。基于暴露评估，可以得出结论，在目前的使用水平下，PG 不存在安全问题。
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