Javaheri-Ghezeldizaj F, Alizadeh AM, Dehghan P, Ezzati Nazhad Dolatabadi J. Pharmacokinetic and toxicological overview of propyl gallate food additive.
Food Chem 2023;
423:135219. [PMID:
37178593 DOI:
10.1016/j.foodchem.2022.135219]
[Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 05/15/2023]
Abstract
The progressive use of food additives in "ultra-processed" food has increased attention to them. Propyl gallate (PG) is an essential synthetic preservative that commonly used in food, cosmetics, and pharmacies as an antioxidant. This study aimed to outline the existing evidence on the toxicological studies of PG including its physicochemical properties, metabolism, and pharmacokinetics effects. The methods include updated searches for the relevant databases. The EFSA has evaluated the use of PG in food industry. It establishes an acceptable daily intake (ADI) of 0.5 mg/kg bw per day. Based on exposure assessment, it can be concluded that at the current level of use, PG is not of safety concern.
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