Effect of food colorant allura red on hematological, biochemical & antioxidant parameters of Swiss albino male mice

Abstract

Colour additives are added in food to enhance the appearance of foodstuff. Today synthetic food colour are usually preferred than natural colour due to intense coloration and low cost. The aim of the present study is to observe the changes in the hematological, biochemical, and antioxidant parameters in Swiss albino male mice after 30, 45 and 60 days of treatment respectively with allura red. The experimental plan included 4 groups and in each group 6 mice were taken for statistically valid results. Group I served as control (received distilled water only), group II received allura red (AR) treatment (172.2 mg/kg body weight) for 30 days. Group III received AR treatment (172.2 mg/kg body weight) for 45 days and group IV received AR treatment (172.2 mg/kg body weight) for 60 days. The results revealed a noticeable decrease in white blood cell (WBC) count, red blood cell (RBC) count, haemoglobin (Hb), haematocrit percentage (Hct) and platelets after 60 days of treatment. A significant decrease was also observed in CAT (catalase), SOD (superoxide dismutase) and GSH (glutathione) values in the treatment groups. However, marked increase was observed in mean corpuscular haemoglobin (MCH), mean corpuscular haemoglobin concentration (MCHC), Aspartate aminotransferase (AST), Alanine aminotransferase (ALT), Serum alkaline phosphatase (ALP), Serum total protein, Albumin, GPx (glutathione peroxidase) and LPO (lipid peroxidase) values. The variations in the different parameters were highly significant after 60 days of treatment. In conclusion, it was clear that the administration of allura red in mice caused significant variations in haematological, biochemical and antioxidant parameters indicating allura red toxicity at the given dose level.