Ponceau 4R
Ponceau 4R structure
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Common Name | Ponceau 4R | ||
|---|---|---|---|---|
| CAS Number | 2611-82-7 | Molecular Weight | 604.473 | |
| Density | N/A | Boiling Point | N/A | |
| Molecular Formula | C20H11N2Na3O10S3 | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | N/A | |
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Influence of synthetic and natural food dyes on activities of CYP2A6, UGT1A6, and UGT2B7.
J. Toxicol. Environ. Health A 68(16) , 1431-44, (2005) Synthetic or natural food dyes are typical xenobiotics, as are drugs and pollutants. After ingestion, part of these dyes may be absorbed and metabolized by phase I and II drug-metabolizing enzymes and excreted by transporters of phase III enzymes. However, th... |
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Pattern of intake of food additives associated with hyperactivity in Irish children and teenagers.
Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 27(4) , 447-56, (2010) A double-blind randomized intervention study has previously shown that a significant relationship exists between the consumption of various mixes of seven target additives by children and the onset of hyperactive behaviour. The present study set out to ascert... |
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Toxicity of xanthene food dyes by inhibition of human drug-metabolizing enzymes in a noncompetitive manner.
J. Environ. Public Health 2009 , 953952, (2009) The synthetic food dyes studied were rose bengal (RB), phroxine (PL), amaranth, erythrosine B (ET), allura red, new coccine, acid red (AR), tartrazine, sunset yellow FCF, brilliant blue FCF, and indigo carmine. First, data confirmed that these dyes were not s... |
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Differential colon DNA damage induced by azo food additives between rats and mice.
J. Toxicol. Sci. 35(4) , 547-54, (2010) Azo dyes, amaranth, allura red and new coccine, which are currently used as food color additives in Japan, have been reported to cause colon specific DNA damage in mice. To examine species difference in the DNA damage between rats and mice, each of dyes was a... |
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Determination of synthetic food dyes by capillary electrophoresis.
J. Chromatogr. A. 680(2) , 541-7, (1994) A method for the determination of synthetic tar dyes used as food additives using capillary electrophoresis with photodiode-array detection was investigated. The dyes Erythrosine (R-3), Phloxine (R-104), Rose Bengal (R-105), Acid Red (R-106), Amaranth (R-2), ... |
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DNA damage induced by red food dyes orally administered to pregnant and male mice.
Toxicol. Sci. 61(1) , 92-9, (2001) We determined the genotoxicity of synthetic red tar dyes currently used as food color additives in many countries, including JAPAN: For the preliminary assessment, we treated groups of 4 pregnant mice (gestational day 11) once orally at the limit dose (2000 m... |
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Kinetics of degradation of allura red, ponceau 4R and carmosine dyes with potassium ferrioxalate complex in the presence of H(2)O(2).
Chemosphere 76(8) , 1088-93, (2009) The degradation of title dyes with ferrioxalate and H(2)O(2) couple has been investigated spectrophotometrically. In the absence of either one of the oxidizing agents no degradation occurred. The reaction rate was proportional to moderate concentrations of th... |
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Reproductive and neurobehavioural toxicity study of Ponceau 4R administered to mice in the diet.
Food Chem. Toxicol. 44(10) , 1651-8, (2006) Ponceau 4R was given to mice in the diet at levels of 0 (control), 0.12%, 0.24%, and 0.48% from 5 weeks of age of the F(0) generation to 9 weeks of age of the F(1) generation, and selected reproductive and neurobehavioural parameters were measured. There was ... |
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Microbiological research on soft drinks: discolouring of natural-flavoured products.
Zentralbl. Mikrobiol. 147(1-2) , 51-60, (1992) The results of experiments testing the effects of yeasts, sunlight, and temperature on the food dyes tartrazine, ponceau 4R, indigotin and azorubin (used for colouring ginger soft drink) are reported. Light was found to exert a greater influence than heat, an... |
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Separation of synthetic food colourants in the mixed micellar system. Application to pharmaceutical analysis.
J. Chromatogr. A. 1081(1) , 42-7, (2005) The paper presents a rapid method for the determination of commonly used synthetic food dyes by micellar electrokinetic capillary chromatography. Detection and separation conditions allowing complete resolution of 15 synthetic food colourants were investigate... |