جستجوی مقالات مرتبط با کلیدواژه « tartrazine » در نشریات گروه « پزشکی »

Tartrazine and metanil yellow are organic azo dyes widely used in food products, drugs, and cosmetics. The present study was conducted to evaluate the toxic effect of these food colors on the liver, and kidneys of albino rats. The study also evaluates the protective effect of quercetin as an antioxidant against the toxic effect of these food colors.

Eighty adult albino rats were divided into 8 groups. Control group, 3 groups were treated with a blend of tartrazine and metanil yellow in 3 doses of 25, 50, and 75 mg/kg for 30 days by gavage, one positive control group was treated with quercetin 50 mg/kg for 30 days, and three groups were treated with the blend of tartrazine and metanil yellow plus 50 mg/kg of quercetin. At the end of the experiment, serum samples were collected to evaluate liver and kidney functions. Liver, kidney samples were fixed in 10% formalin and routinely prepared for paraffin sectioning and staining for histopathological examination.

The study showed a significant elevation of liver and kidney function after treatment with the food color blend. Also, a significant improvement in liver and kidney function was observed after treatment with quercetin. Histopathological examination showed mild to moderate changes in the liver and kidney which improved after quercetin treatment.

The current sub-chronic study concluded that a blend of tartrazine and metanil yellow caused significant biochemical and histological changes in different organs of albino rats. Therefore, prolonged consumption of these substances leads to adverse effects on human health. Also, quercetin is vital in protecting the body against the toxic effects of food color blends.

Azo dyes, as a major group of the synthetic colorants, are added to food products not only to make them aesthetic but also to preserve their appearance. However, the use of azo dyes in food has been banned worldwide due to side effects on human health. The search was conducted using PubMed, Scopus, Web of Science, Europe PMC beta, Science Direct, and Springer database considering all articles published up to 9 July 2021. The inclusion criteria were double-blind, randomized, cohort studies, placebo-controlled trials, case reports, non-controlled trials, and case series. Several studies suggest that azo dyes induce oxidative stress, which subsequently increases the concentration of malondialdehyde and reduces superoxide dismutase (SOD) activity and glutathione (GSH) concentration in brain tissue. Also, results showed the adverse effects of azo dyes on the brain parts such as the prefrontal cortex, cerebellum, and cerebrum which, are accompanied by changes in brain function. It can be concluded that azo dyes with an increase in oxidative stress affect the most important parts of the brain and cause brain dysfunction. This study aimed to evaluate the effects of the food additive azo dyes on brain tissues.

The current study, the first of its kind in the literature, aimed to observe the toxic effects of Tartrazine, a commonly used dyestuff in industries and foods, on the liver, and investigate whether this toxicity could be eliminated with thymoquinone coadministration. 

32 male Wistar albino rats were procured from İnönü University Experimental Animals Breeding and Research Center. The rats were randomly assigned to 4 equal groups: Control group, Thymoquinone group, Tartrazine group, and Thymoquinone + Tartrazine group. Rat liver tissue and blood samples were obtained and biochemical and histopathological examinations were conducted on the samples.

Tartrazine administration increased the oxidant (malondialdehyde and superoxide dismutase) and oxidative stress index parameters (total oxidant status) in the liver tissue and decreased the antioxidant parameters (glutathione, glutathione peroxidase, catalase, and total antioxidant status) leading to histopathological problems (hematoxylin-eosin staining and Caspase-3 immunoreactivity) and inflammation (tumor necrosis factor-α and interleukin-6) in the serum samples. Thymoquinone, on the other hand, improved antioxidant and anti-inflammatory effects. 

At this time and dose, thymoquinone has a protective effect against tartrazine hepatotoxicity. Thymoquinone can be used as a protective agent against tartrazine toxicity.

Synthetic colors have advantages in comparison to natural colors, but they cause cancer, attention-deficit hyperactivity disorder, immune system suppression and vitamin deficiency. In the present study, authorized and unauthorized synthetic colors in saffron barbecued chicken from meat shops and restaurants in Babol city have been identified by thin-layer chromatography. Fifty samples of saffron barbecued chicken from meat shops and restaurants in Babol city have been collected from July to September 2019. Out of 50 samples, 20 had natural color, while 27 and 3 samples contained authorized and unauthorized synthetic colors respectively. According to the Institute of Standards and Industrial Research of Iran, the application of synthetic colors is banned in saffron barbecued chicken. Therefore, 40% were consumable and 60% were inconsumable, out of which 54% contained quinoline yellow and 6% had tartrazine. About 58.06% and 63.15% of samples from meat shops and restaurants were inconsumable, respectively. There were no significant differences regarding the frequency of the evaluated colors between samples from meat shops and restaurants (p>0.05). Based on the results, it is essential that the presence of synthetic colors is traced constantly and more strictly in food products and that the perpetrators receive more serious punishment.