UNIVERSITY OF SURREY


SCHOOL OF BIOLOGICAL SCIENCES


STRUCTURE / ACTIVITY COMPARISON IN THE ABILITY OF
SOME TERPENOID FOOD FLAVOURS TO CAUSE PEROXISOME
PROLIFERATION

Supervisors: Professor R. Walker and Dr. C. Ioannides

Thesis submitted as part of the examination
for the degree of
Master of Science in Toxicology 1991/92


GEORGES-LOUIS FRIEDLI
MSc Toxicology, September 1992
©Georges-Louis Friedli 1992

TABLE OF CONTENTS

Acknowledgement
Dedication
Abstract
Introduction
Materials and Methods
Results
Discussion

APPENDIXES

LITERATURE SURVEY
Metabolism of d-limonene
REFERENCES

MSc Thesis --Title Page