Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition

Shohre Rouhani

Associate Professor

Faculty:Dyes and Pigments Faculty

Department:Department of Organic Colorants

Google Scholar Scopus ORCID Research GATE ISID

My affiliation

Department of Organic Colorant, Institute for Color Science and Technology, Tehran, Iran

Center of Excellence for Color Science and Technology (CECST), Institute for Color Science and Technology, Tehran, Iran

Authors	S Esmaeili - MR Ashrafi-Kooshk - K Khaledian - H Adibi - S Rouhani
Journal	Food Chemistry
Paper Type	Full Paper
Published At	2016
Journal Grade	ISI
Journal Type	Typographic
Journal Country	Iran, Islamic Republic Of

Abstract