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Evaluation of the carcinogenicity of different preparations of areca nut in mice
Author(s) -
Rao A. Ramesha,
Das Padma
Publication year - 1989
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.2910430431
Subject(s) - areca , nut , carcinogen , population , food science , toxicology , traditional medicine , biology , medicine , biochemistry , environmental health , structural engineering , engineering
Areca nut has been used as a masticatory since antiquity and it is estimated that more than 10% of the world population chews it in a variety of forms. We have evaluated the carcinogenicity of different preparations of areca nut: ripe‐uprocessedsundried nut (R‐UP‐SD), ripe‐processedsundried nut (R‐P‐SD), unripe‐processed‐sundried nut (UR‐P‐SD), ripe‐unprocessed‐sundried‐water‐soaked nut (R‐UP‐SD‐WS) and ripe‐unprocessed‐undried‐water‐soaked nut (R‐UP‐UD‐WS) in mice following diet‐feeding or oral feeding for 12 months. Only unprocessed areca nuts (R‐UP‐SD, R‐UP‐SD‐WS and R‐UP‐UD‐WS), at high doses, displayed a very weak carcinogenicity.