“…Additionally, MEG, a plant-derived phenylpropanoid chemical that is commonly used as a flavoring agent in food products, was selected because it bears structural resemblance to safrole, which is a known carcinogen (Bode and Dong, 2015). Our results and those of others verified that both of these compounds have carcinogenic activity, but indicated that their mechanisms of carcinogenesis may differ fundamentally in terms of their levels of genotoxicity (non-genotoxic for GBE; genotoxic for MEG) (Li et al , 2009, Umegaki et al , 2007, Hoenerhoff et al , 2013, Maeda et al , 2015, Maeda et al , 2014, Burkey et al , 2000, Miller et al , 1983, Zhou et al , 2007). Genotoxic or non-genotoxic classification of chemical compounds is based on various in vitro and in vivo genotoxicity assays (Smith et al , 2016), where genotoxic carcinogens induce DNA damage or mutations and non-genotoxic carcinogens do not directly alter DNA, but instead influence cellular transformation secondarily, in response to proliferative or metabolic effects.…”