Toxic Effects of Food azo dye Tartrazine on the Brain of Young Male Albino Rats: Role of Oxidative Stress

Abstract

Background: Tartrazine is a synthetic colorant that is extensively used in food and pharmaceutical products all around the world. Children usually consume large amount of colored food products. The purpose of the current study was to evaluate the possible toxic effects of tartrazine on the brain of young albino rats. Material and methods: Eighteen young male albino rats were randomly divided into 3 equal groups; Group I (negative control group), Group II (positive control group): each rat received 1 ml distilled water once daily and Group III (tartrazine group): each rat received 320 mg/kg tartrazine dissolved in 1 ml distilled water once daily by oral gavage. After 4 weeks of daily administration, rats of all groups were sacrificed, and the brains were harvested and prepared for evaluation of oxidative stress markers; glutathione peroxidase (GPx) and malondialdehyde (MDA) as well as histopathological examination by light microscope. Results: The results of the study revealed significant decrease in GPx activity and significant increase in MDA level in tartrazine group as compared to control groups. This was associated with significant histopathological changes in the brain including neuronal apoptosis, cellular infiltration, vacuolations and congested vasculature. Conclusion: Tartrazine toxicity induced severe brain damage in young male albino rats in the form of affection of the general architecture of the brain associated with increased oxidative stress. Recommendations: It is recommended that consumption of foods containing food colorant tartrazine should be restricted especially for children.