Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan dilihat dari Perspektif Kesehatan
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; Effect; Carcinogenicity; Toxicity
Penulis: Nyoman Fitri
Kode Jurnal: jpfarmasidd140567
