Abstract
Food and Chemical Toxicology, formerly titled Food and Cosmetics Toxicology, is a scientific, peer-reviewed journal concentrating original research regarding food safety. The studies it publishes share knowledge on the biological effects of compounds, techniques for evaluating the safety of edible products, mechanisms of toxicity, and the adverse effects of certain products. This journal, which was established in 1963, is now published monthly. It is indexed in both PubMed and Scopus databases, among many others. Its 2013 impact factor is 2.610, and the current editor-in-chief is A. Wallace Hayes.
Featured Herbs
- Cola Nut, Safety assessment of kola nut extract as a food ingredient, 2009
- Ginger Effects, Cancer preventive properties of ginger: a brief review, 2007
- Ginger Water, Effects of water extracts of thyme (Thymus vulgaris) and and ginger (Zingiber officinale Roscoe) on alcohol abuse, 2009
- Potato, Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte, 2013
- Sacha Inchi, A randomized, double-blind placebo-controlled study on acceptability, safety and efficacy of oral administration of sacha inchi oil (Plukenetia volubilis L.) in adult human subjects, 2014
- Sandalwood, Safety assessment of sandalwood oil (Santalum album L.), 2008
- Sassafras, Inhibition of human cytochrome P450 enzymes by the natural hepatotoxin safrole, 2005
- Sweet Wormwood, Toxic essential oils. Part II: chemical, toxicological, pharmacological and microbiological profiles of Artemisia annua L. volatiles, 2013
