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Estrogen-disrupting compounds in food

Darbre, P. D. (2023) Estrogen-disrupting compounds in food. In: Smithers, G. W. (ed.) Encyclopaedia of Food Safety. Elsevier, pp. 690-700. ISBN 9780128225219

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To link to this item DOI: 10.1016/B978-0-12-822521-9.00196-9


Estrogen-disrupting compounds are found in food either as natural components of plant material or fungal metabolites (phytoestrogens, mycoestrogens), or as man-made chemicals (xenoestrogens) which enter food from environmental pollution, from food additives, from food packaging, from cooking procedures or from veterinary practices. They may interfere in the action of the female hormone estrogen either at the receptor level and/or through alterations to synthesis or transport of endogenous hormones. This review discusses the source of these compounds, their molecular basis of action and their potential to impact on human health.

Item Type:Book or Report Section
Divisions:Life Sciences > School of Biological Sciences > Biomedical Sciences
ID Code:113951

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