Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan dilihat dari Perspektif Kesehatan

  • Nyoman Fitri Pusat Biomedis dan Teknologi Dasar Kesehatan, Badan Litbangkes, Kemenkes RI
Keywords: Butylated hydroxyanisole, Additive, Effect, Carcinogencity, Toxicity

Abstract

Butylated hydroxyanisole (BHA) is widely used since 1947 as antioxidant food additives used to prevent oils, fats and shortenings from oxidative deterioration and rancidity. It has been extensively studied for potential activities and its toxicities. This review summarized experimental studies that had been carried out on animals and humans as well. We also briefly reviewed about its absorptions, metabolisms, excretions and carcinogenicity from health perspective. At present there is sufficient evidence for carcinogenicity of BHA, but there is hardly any indication that BHA is genotoxic. Keywords: Butylated hydroxyanisole, Additive, Ef

References

.
Published
2014-02-24
How to Cite
1.
Fitri N. Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan dilihat dari Perspektif Kesehatan. jki [Internet]. 24Feb.2014 [cited 21May2022];4(1):41-0. Available from: https://ejournal2.litbang.kemkes.go.id/index.php/jki/article/view/2899
Section
Articles