Risk assessment of combined exposure to alkenylbenzenes through consumption of plant food supplements containing parsley and dill

References

• Alajlouni AM, Al-Malahmeh AJ, Isnaeni FN, Wesseling S, Vervoort J, Rietjens IM. 2016. Level of alkenylbenzenes in parsley- and dill-based teas and associated risk assessment using the margin of exposure approach. J Agric Food Chem. 64:8640–8646.
   PubMed Web of Science ®Google Scholar
• Alajlouni AM, Al-Malahmeh AJ, Kiwamoto R, Wesseling S, Soffers AE, Al-Subeihi AA, Vervoort J, Rietjens IMCM. 2016. Mode of action based risk assessment of the botanical food-borne alkenylbenzene apiol from parsley using physiologically based kinetic (PBK) modelling and read-across from safrole. Food Chem Toxicol. 89:138–150.
   PubMed Web of Science ®Google Scholar
• Al-Malahmeh AJ, Al-Ajlouni AM, Wesseling S, Soffers AE, Al-Subeihi A, Kiwamoto R, Vervoort JRietjens IMCM. 2017. Physiologically based kinetic modeling of the bioactivation of myristicin. Arch Toxicol. 91:713-734.
   Google Scholar
• Al-Subeihi AA, Spenkelink B, Punt A, Boersma MG, van Bladeren PJ, Rietjens IMCM. 2012. Physiologically based kinetic modeling of bioactivation and detoxification of the alkenylbenzene methyleugenol in human as compared with rat. Toxicol Appl Pharmacol. 260:271–284.
   PubMed Web of Science ®Google Scholar
• Bisset NG. 1994. Herbal drugs and Phytotherapeuticals.  Boca Raton, MA: CRC Press.
   Google Scholar
• Blumenthal M. 1999. The complete german commission E monographs. Austin: American Botanical Council.
   Google Scholar
• Borchert P, Miller JA, Miller EC, Shires TK. 1973. 1ʹ-Hydroxysafrole, a proximate carcinogenic metabolite of safrole in the rat and mouse. Cancer Res. 33:590–600.
   PubMed Web of Science ®Google Scholar
• Cousyn G, Dalfrà S, Scarpa B, Geelen J, Anton R, Serafini M, Delmulle L. 2013. Project BELFRIT: harmonizing the use of plants in food supplements in the European Union: Belgium, France and Italy - A first step. Eur Food Feed Law Rev. 8:187–196.
   Google Scholar
• [EC] European Commission. 2002. Regulation (EC) No 178/2002 of the Europian Parliament and of the Council of 26 January 2002 laying down the general principles and requirments of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
   Google Scholar
• [EC] European Commission. 2008. Regulation (EC) No 1334/2008 of the Europian Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC.
   Google Scholar
• EFSA. 2005. European Food Safety Authority. Opinion of the scientific committee on a request from EFSA related to a harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. EFSA J. 282:1–31.
   Google Scholar
• EFSA. 2009a. Advice on the EFSA guidance document for the safety assessment of botanicals and botanical preparations intended for use as food supplement, based on real case study. EFSA J. 7:280.
   Google Scholar
• EFSA. 2009b. Compendium of botanicals that have been reported to contain toxic, Ad-dictive, psychotropic or other substances of concern on request of EFSA. EFSA J. 9:1–100.
   Google Scholar
• EFSA. 2012. Compendium of botanicals reported to contain naturally occuring substances of possible concern for human health when used in food and food supplements. EFSA J. 10:2663.
   Google Scholar
• FAO/WHO. 2009. Safety evaluation of certain food additives. Sixty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), Rome, Italy, p. 642.
   Google Scholar
• Felter SP, Conolly RB, Bercu JP, Bolger PM, Boobis AR, Bos PM, Carthew P, Doerrer NG, Goodman JI, Harrouk WA, et al. 2011. A proposed framework for assessing risk from less-than-lifetime exposures to carcinogens. Crit Rev Toxicol. 41:507–544.
   PubMed Web of Science ®Google Scholar
• Gursale A, Dighe V, Parekh G. 2010. Simultaneous quantitative determination of cinnamaldehyde and methyl eugenol from stem bark of Cinnamomum zeylanicum Blume using RP-HPLC. J Chromatogr Sci. 48:59–62.
   PubMed Web of Science ®Google Scholar
• Heamalatha S, Swarnalatha S, Divya M, Gandhi Lakshmi R, Ganga Devi A, Gomathi E. 2011. Pharmacognostical, pharmacological, investigation on anethum graveolens. Res J Pharmaceutical Biol Chem Sci. 2:564–574.
   Google Scholar
• Huopalahti R, Linko RR. 1983. Composition and content of aroma compounds in dill, anethum-graveolens L, at 3 different growth-stages. J Agric Food Chem. 31:331–333.
   Web of Science ®Google Scholar
• Kaur GJ, Arora DS. 2010. Bioactivation potential of Anethum graveolens. Foeniculum and trachyspermum ammi belonging to the family umbelliferar-current status. Med. Plants Res. 4:087–094.
   Google Scholar
• Kreydiyyeh SI, Usta J. 2002. Diuretic effect and mechanism of action of parsley. J Ethnopharmacol. 79:353–357.
   PubMed Web of Science ®Google Scholar
• Leung A, Foster S. 1996. Encyclopedia of common natural ingredients used in food, drugs and cosmetics. New York: John Wiley & Sons.
   Google Scholar
• Martati E, Boersma MG, Spenkelink A, Khadka DB, van Bladeren PJ, Rietjens IMCM, Punt A. 2012. Physiologically based biokinetic (PBBK) modeling of safrole bioactivation and detoxification in humans as compared with rats. Toxicological Sci. 128:301–316.
   PubMed Web of Science ®Google Scholar
• Miller EC, Swanson AB, Phillips DH, Fletcher TL, Liem A, Miller JA. 1983. Structure-activity studies of the carcinogenicities in the mouse and rat of some naturally occurring and synthetic alkenylbenzene derivatives related to safrole and estragole. Cancer Res. 43:1124–1134.
   PubMed Web of Science ®Google Scholar
• Phillips DH, Reddy MV, Randerath K. 1984. 32P-post-labelling analysis of DNA adducts formed in the livers of animals treated with safrole, estragole and other naturally-occurring alkenylbenzenes. II. Newborn male B6C3F1 mice. Carcinogenesis. 5:1623–1628.
   PubMed Web of Science ®Google Scholar
• Popovic M, Kaurinovic B, Jakovljevic V, Mimica-Dukic N, Bursac M. 2007. Effect of parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill, Apiaceae) extracts on some biochemical parameters of oxidative stress in mice treated with CCl(4). Phytother Res. 21:717–723.
   PubMed Web of Science ®Google Scholar
• Punt A, Paini A, Boersma MG, Freidig AP, Delatour T, Scholz G, Schilter B, van Bladeren PJ, Rietjens IMCM. 2009. Use of physiologically based biokinetic (PBBK) modeling to study estragole bioactivation and detoxification in humans as compared with male rats. Toxicol Sci. 110:255–269.
   PubMed Web of Science ®Google Scholar
• Rainer H, Linko RR. 1983. Composition and content of aroma compounds in dill, anethum graveolens L., at three different growth stages. J Agric Food Chem. 31:331–333.
   Web of Science ®Google Scholar
• Randerath K, Haglund RE, Phillips DH, Reddy MV. 1984. 32P-post-labelling analysis of DNA adducts formed in the livers of animals treated with safrole, estragole and other naturally-occurring alkenylbenzenes. I. Adult female CD-1 mice. Carcinogenesis. 5:1613–1622.
   PubMed Web of Science ®Google Scholar
• Rietjens IMCM, Slob W, Galli C, Silano V. 2008. Risk assessment of botanicals and botanical preparations intended for use in food and food supplements: emerging issues. Toxicol Lett. 180:131–136.
   PubMed Web of Science ®Google Scholar
• Simon JE, Quinn J. 1988. Characterization of essential oil of parsley. J Agric Food Chem. 36:467–472.
   Web of Science ®Google Scholar
• Smith RL, Adams TB, Doull J, Feron VJ, Goodman JI, Marnett LJ, Portoghese PS, Waddell WJ, Wagner BM, Rogers AE, et al. 2002. Safety assessment of allylalkoxybenzene derivatives used as flavouring substances - methyl eugenol and estragole. Food Chem Toxicol. 40:851–870.
   PubMed Web of Science ®Google Scholar
• Van den Berg SJ, Punt A, Soffers AE, Vervoort J, Ngeleja S, Spenkelink B, Rietjens IMCM. 2012. Physiologically based kinetic models for the alkenylbenzene elemicin in rat and human and possible implications for risk assessment. Chem Res Toxicol. 25:2352–2367.
   PubMed Web of Science ®Google Scholar
• Van den Berg SJPL, Alhusainy W, Restani P, Rietjens IMCM. 2014. Chemical analysis of estragole in fennel based teas and associated safety assessment using the Margin of Exposure (MOE) approach. Food Chem Toxicol. 65:147–154.
   PubMed Web of Science ®Google Scholar
• Van den Berg SJPL, Restani P, Boersma MG, Delmulle L, Rietjens IMCM. 2011. Levels of genotoxic and carcinogenic compounds in plant food supplements and associated risk assessment. Food Nutr Sci. 2:989–1010.
   Google Scholar
• Vokk R, Lougas T, Mets K, Karvets M. 2011. Dill (Anethum graveolens L.) and Parsley (Petroselinum crispum (Mill.) Fuss) from Estonia: seasonal differences in essential oil composition. Agron Res. 9:515–520.
   Google Scholar
• Wiseman RW, Fennell TR, Miller JA, Miller EC. 1985. Further characterization of the DNA adducts formed by electrophilic esters of the hepatocarcinogens 1ʹ-hydroxysafrole and 1ʹ-hydroxyestragole in vitro and in mouse liver in vivo, including new adducts at C-8 and N-7 of guanine residues. Cancer Res. 45:3096–3105.
   PubMed Web of Science ®Google Scholar
• Zhou GD, Moorthy B, Bi J, Donnelly KC, Randerath K. 2007. DNA adducts from alkoxyallylbenzene herb and spice constituents in cultured human (HepG2) cells. Environ Mol Mutagen. 48:715–721.
   PubMed Web of Science ®Google Scholar