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Updated: Jul 10, 2026

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鼠类中阿佐食品染料神经毒性:一种神经行为,生化和组织病理学研究

Pronit Biswas1, Juli Jain2, Whidul Hasan3

  • 1School of Forensic Science, National Forensic Sciences University (An Institution of National Importance), Delhi, 110085, India; Department of Criminology & Forensic Science, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, 470003, MP, India.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
|October 9, 2023
PubMed
概括

色食品染料 (AFD),如甲黄,马拉绿和苏丹III,在老鼠中引起学习和记忆缺陷. 这些染料诱导氧化应激,线粒体功能障碍,以及大脑中的神经化学变化.

关键词:
乙烯基胆化酶是什么亚色食品染料是一种食品染料.大脑区域大脑区域大脑区域学习和记忆的学习和记忆线粒体复合体中的线粒体复合体.

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相关概念视频

Physical Properties of Amines01:26

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.