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½Ä¹°µ¶ : Safrole

½Ä¹°ÀÇ Á¾·ù
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»çÇÁ·Ñ(Safrole)

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Safrole (1-allyl-3,4-methylenedioxybenzene) is found in aromatic oils of nutmeg (Myristica fragrans), cinnamon (Cinnamomum verum) and camphor (Cinnamomum camphora) and is a major constituent of oil of sassafras (Sassafras albidum) [105]. Prior to being banned as a food additive in the United States in 1960, safrole was commonly used to flavor root beer and other foods. Most commercial ¡°sassafras teas¡± and root beers are now artificially flavored as a result of the FDA ban (21 CFR 189.180).

At a concentration of 1% in the diet, safrole produces weight loss, testicular atrophy, bone marrow depletion and malignant liver tumors in rats [106]. Based on sufficient evidence of carcinogenicity in experimental animals, safrole is reasonably anticipated to be a human carcinogen [107]. The mechanism of carcinogenicity is thought to involve cytochrome P450 catalyzed hydroxylation of safrole to 1¡¯-hydroxysafrole, and its subsequent metabolism to highly reactive electrophiles that bind to DNA [108].

Despite the FDA ban, sassafras is still a popular ingredient in herb teas and preparations [73]. The hazardous dose of sassafras oil for humans (which typically contains 80% safrole) is considered to be 0.66 mg/kg [109]. This may be exceeded by ingesting sassafras tea, which has been estimated by Segelman and Bisset (as cited in Burfield 2009 [109], p. 3) to give a dose of 3 mg/kg for a 60 kg individual.


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