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Promises and Risks of Unsaturated Volatile Organic Compounds : Limonene, Pinene, and Isoprene

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 3 (2008.06)바로가기
  • 페이지
    pp.447-456
  • 저자
    Kyong-Suk, Mira Jun, Min-Ji Park, Seon Ok, Jae-Han Jeong, Hye-Sook Kang, Wan-Keun Jo, Ho-Jin Lim, Woo-Sik Jeong
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A87783

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원문정보

초록

영어
Limonene, pinene, and isoprene are abundant and ubiquitous volatile organic compounds (VOCs) which are found in various natural products and also produced from various manufacture processes. Limonene and pinene are major components of food additives and household products for enrichment of good flavors and elimination of malodors, and isoprene is a basal motif of monoterpenes such as limonene and pinene. They have shown many beneficial effects such as chemopreventive, chemotherapeutic, and antioxidant activities. Upon certain conditions, however, adverse effects of these compounds on human health have also been reported. Although they do not seem to have acute and severe toxicity to human, they can easily generate secondary organic aerosols (SOAs) when they react with oxygen and/or ozone, which have shown certain toxic effects on experimental animal models as well as on humans. Numerous household and scented products containing limonene, pinene, and isoprene are widely used in these days. However, biological consequences upon exposure to these products are largely unknown. The aim of this review is to summarize and analyze the current understanding on the biological effects of VOCs, in particular limonene, pinene, and isoprene, as well as their SOAs.

목차

Abstract
 Introduction
 Chemical and biochemical properties of limonene, pinene, and isoprene
 Biological functions of limonene, pinene, and isoprene
 Pltential health risks of limonene, pinene, and isoprene
 Conclusion
 References

키워드

limonene pinene isoprene volatile organic compound(VOC) secondary organic aerosol(SOA) health risk

저자

  • Kyong-Suk [ Kyong-Suk Jin | Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]
  • Mira Jun [ Division of Food Science, Dong-A University ]
  • Min-Ji Park [ Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]
  • Seon Ok [ Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]
  • Jae-Han Jeong [ Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]
  • Hye-Sook Kang [ Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]
  • Wan-Keun Jo [ Department of Environmental Engineering, Kyungpook National University ]
  • Ho-Jin Lim [ Department of Environmental Engineering, Kyungpook National University ]
  • Woo-Sik Jeong [ Food Science Institute, School of Food and Life Science, College of Biomedical Science and Engineering, Inje University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 3

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