Pharmacokinetic and toxicological overview of propyl gallate food additive.

Jafar Ezzati Nazhad Dolatabadi, Fatemeh Javaheri-Ghezeldizaj, Adel Mirza Alizadeh, Parvin Dehghan

Journal: Food chemistry 2023;423():135219

PMID: 37178593

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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.

Address: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.; Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Electronic address: [email protected].; Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2022.135219

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MeSH Terms: Propyl Gallate, Food Additives, Antioxidants, No-Observed-Adverse-Effect Level, Preservatives, Pharmaceutical