A new metabolite of butylated hydroxyani
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Ragab El-Rashidy; Sarfaraz Niazi
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Article
📅
1983
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John Wiley and Sons
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English
⚖ 317 KB
## Abstract Butylated hydroxyanisole (I) is one of the most commonly used food antioxidants. Its use has been suggested to inhibit a variety of carcinogenic responses. The present study on the disposition kinetics of (I) in man indicates that contrary to previous reports, (I) undergoes significant