Imperial College London
Alternate

Emeritus ProfessorNigelGooderham

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Emeritus Professor of Molecular Toxicology
 
 
 
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Contact

 

n.gooderham Website

 
 
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Location

 

Burlington DanesHammersmith Campus

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Summary

 

Publications

Citation

BibTex format

@article{Smith:2018:10.1039/c7tx00254h,
author = {Smith, RL and Cohen, SM and Fukushima, S and Gooderham, NJ and Hecht, SS and Guengerich, FP and Rietjens, IMCM and Bastaki, M and Harman, CL and McGowen, MM and Taylor, SV},
doi = {10.1039/c7tx00254h},
journal = {Toxicology Research},
pages = {618--646},
title = {The safety evaluation of food flavouring substances: the role of metabolic studies},
url = {http://dx.doi.org/10.1039/c7tx00254h},
volume = {7},
year = {2018}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - The safety assessment of a flavour substance examines several factors, including metabolic and physiological disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves both a series of enzymatic and non-enzymatic biotransformation that often result in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a subsequent metabolic transformation.  Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typically readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reactions that have been documented for flavour substances that are added to the human food chain, the methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour substance.
AU  - Smith,RL
AU  - Cohen,SM
AU  - Fukushima,S
AU  - Gooderham,NJ
AU  - Hecht,SS
AU  - Guengerich,FP
AU  - Rietjens,IMCM
AU  - Bastaki,M
AU  - Harman,CL
AU  - McGowen,MM
AU  - Taylor,SV
DO  - 10.1039/c7tx00254h
EP  - 646
PY  - 2018///
SN  - 2045-452X
SP  - 618
TI  - The safety evaluation of food flavouring substances: the role of metabolic studies
T2  - Toxicology Research
UR  - http://dx.doi.org/10.1039/c7tx00254h
UR  - http://hdl.handle.net/10044/1/58462
VL  - 7
ER  -
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