title: [Toxicological assessment of a new product from coriander cake].
abstract: Characteristics of the product obtained by the authors from coriander cake, basic results of evaluation of its toxicological properties, basic stages of the experiment on white rats and its results are described. The conclusion about positive influence of the product on metabolism in white rats and perspectives of introduction of the new product from coriander cake as an additive for manufacture of food products is made.
authors.forename: L P
authors.initials: LP
authors.lastname: Pashchenko
authors.forename: M N
authors.initials: MN
authors.lastname: Argunov
authors.forename: I M
authors.initials: IM
authors.lastname: Tareeva
mesh_terms: D000311:Adrenal Glands / Q000187:drug effects; D000821:Animal Feed; D000818:Animals; D019661:Apiaceae / Q000633:toxicity*; D001774:Blood Chemical Analysis; D001853:Bone Marrow / Q000737:chemistry; D005503:Food Additives / Q000032:analysis / Q000633:toxicity*; D005504:Food Analysis; D006321:Heart / Q000187:drug effects; D007668:Kidney / Q000187:drug effects; D008099:Liver / Q000187:drug effects; D008168:Lung / Q000187:drug effects; D008297:Male; D051381:Rats; D013154:Spleen / Q000187:drug effects
chemical_list: D005503:Food Additives