Publication details
Safety of tartrazine in the food industry and potential protective factors
| Authors | |
|---|---|
| Year of publication | 2024 |
| Type | Article in Periodical |
| Magazine / Source | HELIYON |
| MU Faculty or unit | |
| Citation | |
| web | https://doi.org/10.1016/j.heliyon.2024.e38111 |
| Doi | http://dx.doi.org/10.1016/j.heliyon.2024.e38111 |
| Keywords | toxicity; food color; food dye; safety; protective factors; tartrazine |
| Description | 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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