The Effects of Using Synthetic and Natural Color Foods on Lipid Profile and Liver Function in Rats

  • Emam ABDEL-RAHIM Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo
  • Hossam S. EL-BELTAGI Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo; King Faisal University, Agriculture Biotechnology Department, College of Agriculture and Food Sciences, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
  • Rehab F.M. ALI Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo; Al-Qassim University, College of Agriculture and Veterinary Medicine, Food Science and Human Nutrition Department, Qassim Kingdom of Saudi Arabia
  • Abeer A. AMER Food Technology Research Institute, Agricultural Research Center, Giza
  • Somia M. MOUSA Food Technology Research Institute, Agricultural Research Center, Giza
Keywords: children; cholesterol; chocolate brown; natural color; synthetic color; tartrazine

Abstract

Today synthetic food dyes are being used most commonly as food colorant in confectionaries for children. Present study was designed to evaluate effect of tartrazine and chocolate brown as a synthetic color and turmeric, cocoa as a natural color on Swiss albino mice. The rats have been fed on color biscuits and after the acclimation period, rats were divided into 7 groups (5 rats each one). Rats treated with dose level 7.5 mg/kg /day (ADI) in tartrazine and turmeric and 0.15 mg/kg /day (ADI) in chocolate brown and cocoa. The study revealed a highly noticeable decrease in the body weight gain, food intake and feed efficiency in synthetic color of mice compared to the control group, the mixture improvement this effects and non-significant with natural color. A significant increase in the average weight of the major organs liver, spleen, heart, pancreas and kidney of the mice has been increased significantly in synthetic color treated groups with tartrazine and chocolate brown. Total cholesterol level, T-lipid, LDL and vLDL were no significant change in all mice administration color foods, but significant increase in T.G with tartrazine and chocolate brown and has significant decrease in HDL-C with tartrazine and chocolate brown. There was a significant increase in the level of ALT, AST and ALP with tartrazine and chocolate brown while compared to control group. The mixture synthetic and natural color improved the results. Bilirubin levels were significantly increased with tartrazine and chocolate brown.

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Published
2019-12-24
How to Cite
ABDEL-RAHIM, E., EL-BELTAGI, H. S., ALI, R. F., AMER, A. A., & MOUSA, S. M. (2019). The Effects of Using Synthetic and Natural Color Foods on Lipid Profile and Liver Function in Rats . Notulae Scientia Biologicae, 11(4), 363-367. https://doi.org/10.15835/nsb11410504
Section
Research articles

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