Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 369020
Title Ah receptor agonist activity in frequently consumed food items
Author(s) Waard, W.J. de; Aarts, J.M.M.J.G.; Peijnenburg, A.A.C.M.; Kok, T.M.C.M. de; Schooten, F.J. van; Hoogenboom, L.A.P.
Source Food Additives and Contaminants 25 (2008)6. - ISSN 0265-203X - p. 779 - 787.
Department(s) RIKILT - Business Unit Safety & Health
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) aryl-hydrocarbon receptor - cytochrome-p450 1a1 - mediated activity - calux-bioassay - in-vitro - indole-3-carbinol - dioxins - activation - 2,3,7,8-tetrachlorodibenzo-p-dioxin - indolo<3,2-b>carbazole
Abstract The aryl hydrocarbon receptor (AhR) receives much attention for its role in the toxicity of dioxins and dioxin-like polychlorinated biphenyls. However, many other compounds have also been reported to bind and activate AhR, of which natural food components are of special interest from a human health perspective. Using the dioxin receptor-chemical-activated luciferase gene expression (DR CALUX®) bioassay, extracts from many food items frequently consumed in the Netherlands were screened to estimate the intake of natural AhR agonists (NAhRAs). Using the prototypical AhR agonist 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) as standard, it was estimated that the daily intake of NAhRAs might be considerably higher than the reported intake of dioxins and dioxin-like polychlorinated biphenyls. Potatoes, cruciferous vegetables, bread, hamburgers, and grapefruit juice contained most NAhRAs. Food preparation and acid treatment can show a significant effect on AhR activation. The interaction of natural and xenobiotic AhR agonists should be taken into account when performing risk-benefit analysis of both types of compounds
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