Amerolative Influence of Chamomile (Matricaria recutita L.) on Synthetic Food Additive Induced Probable Toxicity in Male Albino Rats التأثير المخفف للبابونج علي السمية المحتملة للمضافات الغذائية الصناعية في ذکور الجرذان البيضاء

Abstract

Monosodium glutamate (MSG), various organic synthetic colourants such as Sunset yellow (E110), and synthetic dye brilliant blue colouring are among the over 25,000 substances used to preserve, colour, or improve meals. Many food additives have the potential to have detrimental health effects, which makes us question about their safety. The possible adverse health effects of different food additives prompt us to doubt the safety of its widespread use. Therefore, in this study, we will use chamomile as a natural product to reduce the negative effects of these food additives. 45 male albino rats weighing 150-180 g b.wt. each, and divided into 9 equal groups, first was kept as a control-ve group, while group 2,3,4,5 were control+ve given Monosodium glutamate (MSG) from the basal diet (70 mg/kg), Sunset yellow (E110) 2mg/kg b. wt. dissolved in distilled water, and synthetic dye brilliant blue (SDBB) 2mg/kg b.wt. then give the fifth group (MSG-E110-SDBB) dissolved in distilled water daily for 56 days. The other groups (6-7-8-9) were given MSG, E110, DBB, as well as tested chamomile. Chamomile (Matricaria recutita L.) is included in the baseline diet at a rate of 5%. The effects on liver function, kidney function, Malondialdehyde (MDA), Superoxide dismutase activity (SOD), catalase (CAT), and reduced glutathione GSH, as well as histological abnormalities in the liver and brain, were then investigated. The results found that feeding with chamomile improved liver function and kidney function and other biological parameters that are after consuming food additives frequently.