THE EFFECT OF SOME COMMON FOOD PRESERVATIVES IN IRANIAN MARKE ON SALIVARY PEROXIDASE AND TYROSINASE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HYDARY Z.; SARYRY R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES) Year:2010 | Volume:4 | Issue:4 (11) Page(s): 41-50

Download Full-Text

Persian Verion

View:

633

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF SOME COMMON FOOD PRESERVATIVES IN IRANIAN MARKE ON SALIVARY PEROXIDASE AND TYROSINASE

Author(s)

HYDARY Z. | SARYRY R. | Issue Writer Certificate

Keywords

POTASSIUM SORBATEQ3

SODIUM BENZOATEQ3

ANTIOXIDANTQ2

PEROXIDASEQ2

TYROSINASEQ3

SALIVARYQ2

Abstract

In order to reduce food detritions and increase its shelf life, some protecting chemicals such as drinks, chips, sweets, jams, should be added to packed food products.The allowed level of food preservatives are given by an International comission, Food and Drug Association (FDA). Increasing the allowed concentrations, may induce many health problems. In a previous research, we detected two important food additives, SODIUM BENZOATE and POTASSIUM SORBATE, with concentration higher than recommended amounts. The food products had been obtained and purchased from local markets located in Rasht. We were, encouraged to design a research project based on the possible adverse effects of increasing amount of food preservatives on SALIVARY enzymes. The presence and quantity of two food preservatives were first detected by HPLC. The concentration ranges obtained in this way were used for enzyme inhibition studies.The results showed that both SODIUM BENZOATE and POTASSIUM SORBATE were mixed type inhibitors on SALIVARY enzymes. The potency of inhibitors varied depending on the enzyme type and preservative concentration. Based on the results o, it is obvious that increased concentrations of food preservatives may cause severe health effect on oral cavity and induce the possibility of some internal diseases.

Cites

No record.

References

بررسی اثرات بنزوات سدیم بر غلظت هورمون های جنسی و تیروییدی موش های آزمایشگاهی نر

Cite

APA: Copy

HYDARY, Z., & SARYRY, R.. (2010). THE EFFECT OF SOME COMMON FOOD PRESERVATIVES IN IRANIAN MARKE ON SALIVARY PEROXIDASE AND TYROSINASE. JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES), 4(4 (11)), 41-50. SID. https://sid.ir/paper/191563/en

Vancouver: Copy

HYDARY Z., SARYRY R.. THE EFFECT OF SOME COMMON FOOD PRESERVATIVES IN IRANIAN MARKE ON SALIVARY PEROXIDASE AND TYROSINASE. JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES)[Internet]. 2010;4(4 (11)):41-50. Available from: https://sid.ir/paper/191563/en

IEEE: Copy

Z. HYDARY, and R. SARYRY, “THE EFFECT OF SOME COMMON FOOD PRESERVATIVES IN IRANIAN MARKE ON SALIVARY PEROXIDASE AND TYROSINASE,” JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES), vol. 4, no. 4 (11), pp. 41–50, 2010, [Online]. Available: https://sid.ir/paper/191563/en

Related Journal Papers