Alkenylbenzenes in Foods: Aspects Impeding the Evaluation of Adverse Health Effects

Alkenylbenzenes are naturally occurring secondary plant metabolites, primarily present in different herbs and spices, such as basil or fennel seeds. In this review, we will briefly summarize and discuss the current knowledge and the uncertainties impeding a conclusive evaluation of adverse effects to human health possibly resulting from consumption of foods containing alkenylbenzenes, especially focusing on the genotoxic compounds, safrole, methyleugenol, and estragole.

The article is published in the journal "Foods"

Alkenylbenzenes in Foods: Aspects Impeding the Evaluation of Adverse Health Effects.
Eisenreich, A.; Götz, M.E.;Sachse, B.; Monien, B.H.; Herrmann, K.; Schäfer, B.
Foods 2021, 10, 2139
https://doi.org/10.3390/foods10092139