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. Author manuscript; available in PMC: 2015 Dec 18.
Published in final edited form as: Food Chem Toxicol. 2013 Sep 2;62:373–381. doi: 10.1016/j.fct.2013.08.053

Fig. 2.

Fig. 2

Sensitization potential after dermal exposure to butter flavorings. Analysis of the sensitization potential of 2,3-hexanedione (A), 3,4-hexanedione (B), 2,3- heptanedione (C), 2,3-pentanedione (D), and diacetyl (E) using the LLNA. 3H-thymidine incorporation into draining lymph node cells of BALB/c mice following exposure to vehicle or concentration of butter flavoring shown above. Bars represent means ± SE of 5 mice per group. Levels of statistical significance are denoted as **(p ≤ 0.01) as compared to acetone vehicle.