Abstract
The commonly used food-additive antioxidants, butylated hydroxyanisole and butylated hydroxytoluene, are inhibitors of the hepatic microsomal mono-oxygenase system, as assayed by benzpyrene hydroxylase activity and demethylase activities. Generally, butylated hydroxyanisole is a more potent inhibitor than butylated hydroxytoluene. Both inhibitors bind to cytochrome P-450 and induce “type I” binding spectra. Cytochrome P-450 is tentatively assigned as the site of inhibition.
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