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

• Main Authors: Shakoor, Sadaf, Ismail, Amin, Sabran, Mohd Redzwan, Mohtarrudin, Norhafizah, Kaka, Ubedullah, Nadeem, Muhammad
• Format: Article
• Published: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/93914/; https://www.scielo.br/j/cta/a/cnjTMKPMxkfTSN6s6m5ZBJC/?lang=en

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...