Adverse Effects of Two Kinds of Food Additive Mixtures (Sodium benzoate + Monosodium glutamate, Monosodium glutamate + Chlorophyllin and Sodium benzoate + Chlorophyllin) on Some Physiological Parameters in Male Albino Rats

Abstract

Background: Food additives are substances used in food industry in order to improve the food’s taste and appearance by preserving its flavor and preventing it from souring. Materials and Methods: this study was conducted on twenty-four young male albino rats with an average 120-140 g body weight. Animals were divided into four groups (6 each). Group I: Control untreated group, Group II: it was administered sodium benzoate (SB) (5 mg/kg b.w./day) orally and monosodium glutamate (MSG) (15 mg/kg b.w./day), Group III: it was administered MSG (15 mg/kg b.w./day) and chlorophyllin (CHL) (15 mg/kg b.w./day) and Group IV administered orally with SB (5 mg/kg b.w./day) and CHL (15 mg/kg b.w./day). Blood samples were collected on the last day of experiment, for biochemical estimations. Results: There was marked elevation in levels of fasting glucose, insulin, HOMA-IR, activities of AST and ALT, urea, creatinine, total cholesterol (TC), triglycerides (TG), LDL-C , VLDL, ratios of TC/HDL-C and LDL-C/HDL-C (risk factors) in all treated group. Serum thyroid hormones (T3 and T4) increased in Group III. On the other hand, there was decline in levels of serum total proteins, albumin, testosterone and HDL-C in all treated groups in comparison with the control group. There was a highly significant reduction in the body weight, T3 and T4 in Group IV, while Group II showed highly significant increase in body weight and a highly significant reduction in globulin level as compared to control rats. Conclusion: The use of these compounds must be limited as it resulted in a vehement disturbance in the biochemical parameters.