Abstract:Epoxidized fatty acids are generated during food processing and detected in various lipid-and oil-containing foods. Although compounds with an epoxide structure have high reactivity and there is increasing concern about their potential toxic effects such as genotoxicity and cellular damage, information regarding the toxicity of epoxy fatty acids is largely unknown. Therefore, we conducted three in vitro genotoxicity studies (bacterial reverse mutation assay, in vitro micronucleus test, and p53R2-dependent luci… Show more
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