Myristicin is derived from the tropical evergreen tree Myristica fragrans. It is a major constituent in essential oil extracted from either the seed, which is the source of the spice nutmeg, or the aril covering the seed, which is the source of the spice mace. Myristicin was nominated for study by the National Cancer Institute due to widespread human exposure from natural sources and extensive consumer exposure. Male and female F344/NTac rats and B6C3F1/N mice received myristicin (greater than 94% pure) in corn oil by gavage at doses of 0, 10, 30, 100, 300, or 600 mg/kg body weight 5 days per week for 13 weeks. Additional groups of 10 male and 10 female clinical pathology study rats were administered the same doses for 21 days. Genetic toxicology studies were conducted in Salmonella typhimurium and in rat and mouse peripheral blood erythrocytes. (Abstract Abridged).
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