Constituents of aromatic plants: II. Estragole.
Estragole (ES) is a natural constituent of a number of plants (e.g. tarragon, sweet basil and sweet fennel) and their essential oils have been widely used in foodstuffs as flavouring agents. Several studies with oral, i.p. or s.c. administration to CD-1 and B6C3F1 mice have shown the carcinogenicity of ES. The 1-hydroxy metabolites are stronger hepatocarcinogens than the parent compound. Controversial results are reported for the mutagenicity of ES. However, the formation of hepatic DNA adducts in vivo and in vitro by metabolites of ES has been demonstrated.
De Vincenzi
M
M
Department of Metabolism and Pathological Biochemistry, ISS, Rome, Italy. mbpsegr@iss.it
Silano
M
M
Maialetti
F
F
Scazzocchio
B
B
D000081248:Allylbenzene Derivatives; D000818:Animals; D000840:Anisoles / Q000633:toxicity*; D002273:Carcinogens / Q000633:toxicity*; D005309:Ferula; D005421:Flavoring Agents / Q000633:toxicity*; D006801:Humans; D051379:Mice; D008815:Mice, Inbred Strains; D018649:Ocimum basilicum; D010936:Plant Extracts / Q000633:toxicity; D010946:Plants, Medicinal; D010947:Plants, Toxic
D000081248:Allylbenzene Derivatives; D000840:Anisoles; D002273:Carcinogens; D005421:Flavoring Agents; D010936:Plant Extracts; C007633:estragole