Physiological effects of some synthetic food colouring additives on rats.

摘要: Three different synthetic chocolate colourant agents (A, B and C) were administered to healthy adult male albino rats for 30 60 day periods evaluate their effects on body weight, blood picture, liver kidney functions, glucose, serum lipids, nucleic acids (DNA RNA), thyroid hormones (T3 T4) growth hormone. In addition, histopathological examinations of liver, stomach sections studied. These parameters also investigated days after stoppage (post effect). Ingestion C (brown HT indigocarmine) significantly decreased rat cholesterol HDL-cholesterol fraction, while, T4 hormone, RNA content, enzymes (S. GOT, S. GPT alkaline phosphatase), total protein globulin fractions elevated. Significant increases observed in cholesterol, triglycerides, protein, transaminases whose diets supplemented with colours A (sunset yellow, tartrazine, carmoisine brilliant blue varying concentrations). Haematological investigations demonstrated selective neutropenia lymphocytosis no significant alterations white cell counts all groups, while haemoglobin concentrations red the who food additives B. Eosinophilia was noted fed only. No changes recorded hormone function tests. Histopathological studies showed brown pigment deposition portal tracts Van Kupffer cells as well interstitial tissue renal tubular mainly induced by A. Congested vessels areas haemorrhage both revealed those given colourants C. There no-untoward-effects tissue.