Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow

Abstract

Synthetic food colours are used as key component by food manufacturers to increase the consumer acceptance towards food items and beverages as well as for having certain properties like low cost, high colour intensity and more colour stability. These food items and beverages may have more than recommended amount of permitted food colours or some non-permitted synthetic food colours, which may lead to several health problems like disturbances in biochemical parameters, allergic reaction, cancer, mutations etc. Some herbs are having active chemical components and could be used regularly to ameliorate the toxic effect of synthetic food colours. The aim of this study was to analyse the effect of garlic and turmeric extract as a herbal antihyperlipidemic agent in albino rats fed on an azo dye, metanil yellow. The albino rats were divided into four groups (6 rats in each group). Group I (Negative control) fed on normal pellet diet, Group II (Positive control) fed on metanil yellow (MY), Group III fed on MY+ garlic extract and Group IV fed on MY+ turmeric extract. All experimental group fed on normal pellet diet and water ad libitum. Total cholesterol (TC), LDL, HDL and triglycerides (TG) were observed in serum of albino rats from all the groups. The results showed that administration of garlic and turmeric extract raise the level of HDL and lowered the level of LDL, TC and TG in blood serum of albino rats exposed to metanil yellow for 12 and 24 weeks of exposure periods. Garlic was found to be more potent in correcting the lipid profile of metanil yellow fed albino rats in comparison to turmeric extract. However, it has been concluded that both the herbs could be used as antihyperlipidemic agent to avoid health risk in human beings caused by chronic consumption of food colours in different food types consumed daily.