文章基本信息

标题：Effects of Food Color Additiveson Antioxidant Functions and Bioelement Contents of Liver, Kidney and Brain Tissues in Rats
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作者：Mustafa Cemek ; Mehmet Emin Büyükokuroğlu ; Figen Sertkaya 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2014
卷号：2
期号：10
页码：686-691
DOI：10.12691/jfnr-2-10-6
语种：English
出版社：Science and Education Publishing
摘要：A number of chemical food coloring additives are added during processing to improve the appearance of thef oods and drinks. Tartrazine and carmoisine are organic azo dyes widely used in food products, drugs and cosmetics. The present study conducted to evaluate the effects of these food coloring additives via determination of bioelements, oxidant and antioxidant levels in liver, kidney, brain tissues and measurement of antioxidantvitamin levels in serum of rats. Animals were administered in high and low doses of tartrazine and carmoisine for a period of 15 d followed by blood and tissue sample collection for determination of antioxidant vitamin levels in serum and reduced glutathione (GSH), malondialdehyde (MDA) and most important trace and major bioelement contents in tissues. We did not observed any statistically significant changes in antioxidant vitamin levels in serum and in tissue MDA and GSH contents. But we determined the some significant changes about levels of bioelements in rats’ liver, kidney and brain tissues exposed to the tartrazine and carmoisine. We concluded that tartrazine and carmoisine affect and alter bioelements levels in vital organs e.g. liver, kidney and brain. This issue should be considered by food manufacturers and consumers always.
关键词：food color; Carmoisine; Tartrazin; Oxidant; Antioxidant; Bioelement