In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. T...
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Autor*in:	Sadaf SHAKOOR [verfasserIn] Amin ISMAIL [verfasserIn] Mohd Redzwan SABRAN [verfasserIn] Norhafizah MOHTARRUDIN [verfasserIn] Ubedullah KAKA [verfasserIn] Muhammad NADEEM [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	food colors hematology antibody toxicology biochemistry immunity

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, (2021)
Übergeordnetes Werk:	year:2021

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/fst.41420

Katalog-ID:	DOAJ074475908

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allfields	10.1590/fst.41420 doi (DE-627)DOAJ074475908 (DE-599)DOAJ3a38caa6bda94e9692e0da67312a6896 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Sadaf SHAKOOR verfasserin aut In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters. food colors hematology antibody toxicology biochemistry immunity Nutrition. Foods and food supply Technology (General) Amin ISMAIL verfasserin aut Mohd Redzwan SABRAN verfasserin aut Norhafizah MOHTARRUDIN verfasserin aut Ubedullah KAKA verfasserin aut Muhammad NADEEM verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2021) (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2021 https://doi.org/10.1590/fst.41420 kostenfrei https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en kostenfrei http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021
spelling	10.1590/fst.41420 doi (DE-627)DOAJ074475908 (DE-599)DOAJ3a38caa6bda94e9692e0da67312a6896 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Sadaf SHAKOOR verfasserin aut In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters. food colors hematology antibody toxicology biochemistry immunity Nutrition. Foods and food supply Technology (General) Amin ISMAIL verfasserin aut Mohd Redzwan SABRAN verfasserin aut Norhafizah MOHTARRUDIN verfasserin aut Ubedullah KAKA verfasserin aut Muhammad NADEEM verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2021) (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2021 https://doi.org/10.1590/fst.41420 kostenfrei https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en kostenfrei http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021
allfields_unstemmed	10.1590/fst.41420 doi (DE-627)DOAJ074475908 (DE-599)DOAJ3a38caa6bda94e9692e0da67312a6896 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Sadaf SHAKOOR verfasserin aut In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters. food colors hematology antibody toxicology biochemistry immunity Nutrition. Foods and food supply Technology (General) Amin ISMAIL verfasserin aut Mohd Redzwan SABRAN verfasserin aut Norhafizah MOHTARRUDIN verfasserin aut Ubedullah KAKA verfasserin aut Muhammad NADEEM verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2021) (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2021 https://doi.org/10.1590/fst.41420 kostenfrei https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en kostenfrei http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021
allfieldsGer	10.1590/fst.41420 doi (DE-627)DOAJ074475908 (DE-599)DOAJ3a38caa6bda94e9692e0da67312a6896 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Sadaf SHAKOOR verfasserin aut In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters. food colors hematology antibody toxicology biochemistry immunity Nutrition. Foods and food supply Technology (General) Amin ISMAIL verfasserin aut Mohd Redzwan SABRAN verfasserin aut Norhafizah MOHTARRUDIN verfasserin aut Ubedullah KAKA verfasserin aut Muhammad NADEEM verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2021) (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2021 https://doi.org/10.1590/fst.41420 kostenfrei https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en kostenfrei http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021
allfieldsSound	10.1590/fst.41420 doi (DE-627)DOAJ074475908 (DE-599)DOAJ3a38caa6bda94e9692e0da67312a6896 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Sadaf SHAKOOR verfasserin aut In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters. food colors hematology antibody toxicology biochemistry immunity Nutrition. Foods and food supply Technology (General) Amin ISMAIL verfasserin aut Mohd Redzwan SABRAN verfasserin aut Norhafizah MOHTARRUDIN verfasserin aut Ubedullah KAKA verfasserin aut Muhammad NADEEM verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2021) (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2021 https://doi.org/10.1590/fst.41420 kostenfrei https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en kostenfrei http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021
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callnumber-first	T - Technology
author	Sadaf SHAKOOR
spellingShingle	Sadaf SHAKOOR misc TX341-641 misc T1-995 misc food colors misc hematology misc antibody misc toxicology misc biochemistry misc immunity misc Nutrition. Foods and food supply misc Technology (General) In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters
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topic_title	TX341-641 T1-995 In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters food colors hematology antibody toxicology biochemistry immunity
topic	misc TX341-641 misc T1-995 misc food colors misc hematology misc antibody misc toxicology misc biochemistry misc immunity misc Nutrition. Foods and food supply misc Technology (General)
topic_unstemmed	misc TX341-641 misc T1-995 misc food colors misc hematology misc antibody misc toxicology misc biochemistry misc immunity misc Nutrition. Foods and food supply misc Technology (General)
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title_sort	in-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters
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title_auth	In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters
abstract	Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters.
abstractGer	Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters.
abstract_unstemmed	Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters.
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title_short	In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters
url	https://doi.org/10.1590/fst.41420 https://doaj.org/article/3a38caa6bda94e9692e0da67312a6896 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002218&tlng=en http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst41420.pdf https://doaj.org/toc/1678-457X
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up_date	2024-07-03T23:17:44.635Z
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In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

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