Health safety issues of synthetic food colorants

Amchová, Petra; Kotolová, Hana; Rudá-Kučerová, Jana

doi:10.1016/j.yrtph.2015.09.026

Cited by 438 publications

(215 citation statements)

References 64 publications

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“…Regrettably, these works have many limitations; hence it is difficult to determine a clear conclusion on the matter (Amchova et al, 2015). The selection of a definite technique for assessing a food additive compounds can be based on expected mechanism of action and its chemistry.…”

Section: Reproductive and Developmental Toxicity Of Tartrazinementioning

confidence: 99%

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Amin¹,

Al-Shehri²

2018

Afr. J. Biotechnol.

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Recently, progressive use of synthetic food additives increase the attention paid on their benefit and toxicity in food, especially for the young. One of these additives is artificial azo dyes tartrazine. This study aimed to provide an outline of the existing evidence on the beneficial and side effect of food additive with special reference to tartrazine on different organ health. The methods include updated search for the relevant databases. The studies included a description of the types of food additives and products containing tartrazine and focused on the effect of tartrazine on liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behavior, cancer, reproductive and developmental toxicity and some bioelement levels of tartrazine. Several studies were identified and some investigated advantage and disadvantage of tartrazine. Summary of the study provides potentially harmful effects of tartrazine on liver, renal function, lipid profiles, behavior, carcinogenicity and forthcoming research recommendation are outlined. This review gives a broad evaluation of the safety and various toxicity effects of tartrazine. It can be concluded that there is a need for professional assistance for consumers regarding food safety issues. Cumulative indications have been increased, demonstrating the potential danger of tartrazine, and the possibility to avoid its consumption.

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Section: Reproductive and Developmental Toxicity Of Tartrazinementioning

confidence: 99%

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Amin¹,

Al-Shehri²

2018

Afr. J. Biotechnol.

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“…Furthermore, risks include: irritation of eyes, skin, digestive tract, and respiratory tract in its undiluted form. There is a potential risk of negative influences on the thyroid gland due to the fact that E129 has four iodine atoms [3].…”

Section: In Pharmaceutical Industrymentioning

confidence: 99%

Organic Colouring Agents in the Pharmaceutical Industry

et al. 2017

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“…1). The latter ones may be divided further into organic and inorganic (Amchova et al, 2015;Solymosi et al, 2015).…”

Section: Definition and Functions Of Pigmentsmentioning

confidence: 99%

Natural food pigments application in food products

Janiszewska‐Turak¹,

Pisarska²,

Królczyk³

2016

Nauka Przyr. Technol.

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SummaryNatural pigments, food compounds, are responsible for the colour of the products. These additives can impart, to deepen or renew the colour of the product, if it has been lost while processing. They also improve the taste of the product and facilitate its identification. It is hard to imagine today's food industry without the use of pigments. Presently, more and more conscious consumers are demanding products to be coloured with natural pigments or any pigment added to the final product. Artificial pigments are considered to be harmful and undesirable so food manufacturers focus on the use of natural colour substances. 16 natural pigments are presently permitted to be used. These compounds are: betalains -betanin, quinones -cochineal, flavonoids -anthocyanins, isoprenoids -carotene, annatto (bixin, norbixin), paprika extract, lutein, canthaxanthin, porphyrins -chlorophylls and chlorophyllins and copper complexes of these compounds, and others: caramels, curcumin, or plant coal.

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Health safety issues of synthetic food colorants

Cited by 438 publications

References 64 publications

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Organic Colouring Agents in the Pharmaceutical Industry

Natural food pigments application in food products

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