en Mutagenicity of Four Natural Flavors: Clove, Cinnamon, Thyme and <i>Zataria multiflora</i> Boiss. فارماكوگنوزی و فارماسيوتيكس Pharmacognosy & Pharmaceutics پژوهشی Research <p dir="ltr" style="text-align: justify;"><strong>Background:</strong> Natural flavors are widely used in various foods, cosmetic and pharmaceutical products . These kinds of additives are applied as colors, preservatives, aroma and tasting agents.&nbsp;</p> <p dir="ltr" style="text-align: justify;"><strong>Objective:</strong> The large-scale use of certain food flavors requires accumulation of toxicological data on these substances, particularly in cases where structural similarities with other known substances showing genotoxic or carcinogenic properties indicate that some restrictions on human consumption or exposure should be implemented the case of the flavors.</p> <div dir="ltr" style="text-align: justify;"><strong>Methods:</strong> In this study, Concentrations of 50, 100, 200, 300, 500, 1000 and 2000 &micro;g/ml of four essential oils, <i>Eugenia caryophyllata</i> (Clove), <i>Cinnamum zeylanicum </i>(Cinnamon), <i>Thymus vulgaris</i> (Thyme) and <i>Zataria multiflora</i>, were tested in <i>Salmonella typhymurium</i> strains TA100 with and without rat liver S9 using Ames Salmonella reversion assay. Results: Without S9 fraction, increase in mutant colonies per plate was not observed in all used concentrations. Also with S9 fraction all of samples had no significant increase in mutant colonies per plate except Clove in 500 &micro;g/ml, and higher concentrations. <strong>Conclusion:</strong> Based on obtained results, Clove oil may have mutagenic effect in 500 &micro;g/ml and higher concentration.</div> <p dir="ltr" style="text-align: justify;"><strong>Background:</strong> Natural flavors are widely used in various foods, cosmetic and pharmaceutical products . These kinds of additives are applied as colors, preservatives, aroma and tasting agents.&nbsp;</p> <p dir="ltr" style="text-align: justify;"><strong>Objective:</strong> The large-scale use of certain food flavors requires accumulation of toxicological data on these substances, particularly in cases where structural similarities with other known substances showing genotoxic or carcinogenic properties indicate that some restrictions on human consumption or exposure should be implemented the case of the flavors.</p> <div dir="ltr" style="text-align: justify;"><strong>Methods:</strong> In this study, Concentrations of 50, 100, 200, 300, 500, 1000 and 2000 &micro;g/ml of four essential oils, <i>Eugenia caryophyllata</i> (Clove), <i>Cinnamum zeylanicum </i>(Cinnamon), <i>Thymus vulgaris</i> (Thyme) and <i>Zataria multiflora</i>, were tested in <i>Salmonella typhymurium</i> strains TA100 with and without rat liver S9 using Ames Salmonella reversion assay. Results: Without S9 fraction, increase in mutant colonies per plate was not observed in all used concentrations. Also with S9 fraction all of samples had no significant increase in mutant colonies per plate except Clove in 500 &micro;g/ml, and higher concentrations. <strong>Conclusion:</strong> Based on obtained results, Clove oil may have mutagenic effect in 500 &micro;g/ml and higher concentration.</div> <,i>,Eugenia caryophyllata<,/i>, (Clove), <,i>,Cinnamum zeylanicum<,/i>, (Cinnamon), <,i>,Thymus vulgaris<,/i>, (Thyme), <,i>,Zataria multiflora<,/i>,, Mutagenicity <,i>,Eugenia caryophyllata<,/i>, (Clove), <,i>,Cinnamum zeylanicum<,/i>, (Cinnamon), <,i>,Thymus vulgaris<,/i>, (Thyme), <,i>,Zataria multiflora<,/i>,, Mutagenicity 89 96 http://jmp.ir/browse.php?a_code=A-10-200-4&slc_lang=en&sid=1 Sh Shoeibi Sh Shoeibi 100319475328460038557 100319475328460038557 No Food and Drug Laboratory Research center (FDLRC), Tehran, Iran Food and Drug Laboratory Research center (FDLRC), Tehran, Iran N Rahimifard N Rahimifard 100319475328460038558 100319475328460038558 Yes Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran B Pirouz B Pirouz 100319475328460038559 100319475328460038559 No Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Iran Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Iran R Yalfani R Yalfani 100319475328460038560 100319475328460038560 No Islamic Azad University, Tehran, Iran Islamic Azad University, Tehran, Iran SR Pakzad SR Pakzad 100319475328460038561 100319475328460038561 No Islamic Azad University, Tehran, Iran Islamic Azad University, Tehran, Iran S Mirab Samiee S Mirab Samiee 100319475328460038562 100319475328460038562 No Food and Drug Laboratory Research center (FDLRC), Tehran, Iran Food and Drug Laboratory Research center (FDLRC), Tehran, Iran M Pirali Hamedani M Pirali Hamedani 100319475328460038563 100319475328460038563 No Food and Drug Laboratory Research center (FDLRC), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran Food and Drug Laboratory Research center (FDLRC), Tehran, Department of Medicinal Chemistry, Faculty of Pharmacy & Pharmaceutical Science Research Center, Tehran University of Medical sciences, Tehran, Iran