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Certain Styrene Oligomers Have Proliferative Activity on MCF-7 Human Breast Tumor Cells and Binding Affinity for Human Estrogen Receptor

By Ohyama, Ken-Ichi

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Book Id: WPLBN0000169436
Format Type: PDF eBook
File Size: 0.7 MB
Reproduction Date: 2005
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Title: Certain Styrene Oligomers Have Proliferative Activity on MCF-7 Human Breast Tumor Cells and Binding Affinity for Human Estrogen Receptor  
Author: Ohyama, Ken-Ichi
Volume:
Language: English
Subject: Government publications, United Nations., United Nations. Office for Disarmament Affairs
Collections: Government Library Collection, Disarmament Documents
Historic
Publication Date:
Publisher: United Nations- Office for Disarmament Affairs (Unoda)

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Ohyama, K. I. (n.d.). Certain Styrene Oligomers Have Proliferative Activity on MCF-7 Human Breast Tumor Cells and Binding Affinity for Human Estrogen Receptor. Retrieved from http://worldlibrary.net/


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Government Reference Publication

Excerpt
Excerpt: Polystyrene used for food containers, such as takeout food containers, coffee cups, meat trays, soup bowls, and salad boxes (1), contains high levels of styrene dimers (90?1,030 micrograms/g) and styrene trimers (650?20,770 micrograms/g) as impurities (2,3). These styrene oligomers migrate from the polystyrene containers into the containers contents (4?6). When polystyrene containers containing vegetable oil were treated by heating in a microwave oven or were incubated for 24 hr at 20?C, a styrene dimer, 2,4-diphenyl-1-butene (SD-2; 0?1.6 ng/cm2) and styrene trimers 2,4,6- triphenyl-1-hexene (ST-1; 1.3?69.7 ng/cm2), 1a-phenyl-4a-(1-phenylethyl)tetralin (ST-2; 9.2?156 ng/cm2), 1a-phenyl-4e-(1-phenylethyl) tetralin (ST-3; 18.1?501 ng/cm2), 1ephenyl- 4a-(1-phenylethyl)tetralin (ST-4; 13.9?294 ng/cm2), and 1e-phenyl-4e-(1- phenylethyl)tetralin (ST-5; 18.7?306 ng/cm2) migrated into the vegetable oil (4). When instant foods such as Chinese noodles, Japanese noodles, buckwheat noodles, chow mein, spaghetti, and rice were packed in polystyrene containers, styrene trimers ST-1 (0?8.1 micrograms/cup), ST-2 + ST-3 (0?13.8 micrograms/cup), ST-4 (0?5.2 micrograms/cup), and ST-5 (0- 8.4 micrograms/cup) migrated (0?33.8 micrograms total styrene oligomers detected in a cup) from the containers into the foods after cooking in the cups, but the dimers did not (5).

 

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