Safety of tartrazine in the food industry and potential protective factors
Název česky | Bezpečnost tartrazinu v potravinářském průmyslu a potenciální ochranné faktory |
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Autoři | |
Rok publikování | 2024 |
Druh | Článek v odborném periodiku |
Časopis / Zdroj | HELIYON |
Fakulta / Pracoviště MU | |
Citace | |
www | https://doi.org/10.1016/j.heliyon.2024.e38111 |
Doi | http://dx.doi.org/10.1016/j.heliyon.2024.e38111 |
Klíčová slova | toxicity; food color; food dye; safety; protective factors; tartrazine |
Popis | This review aims to collect recent knowledge on the toxicity issues of tartrazine, namely its genotoxicity, cytotoxicity, carcinogenicity, reproductive, developmental, and neurotoxicity, alterations of blood biochemical parameters, and hematotoxicity. The second part of the review covers the potential protective factors against the toxic effects of tartrazine based on the hypothesis of mitigation of oxidative stress induced by the color. |
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