Abstract

EVALUATION OF BIOCHEMICAL EFFECTS OF TARTRAZINE AND CURCUMIN IN MALE ALBINO RATS

Basma E. Abd El Naby*, Rokaya A. Shalaby, Fatma M. Fouda and Rasha A. Ebiya*

Abstract

Background: Food additives are widely used from many centuries all over the world for making food more acceptable. The current study was planned to investigate the effects of tartrazine (synthetic) and curcumin (natural) food coloring and potential defensive impact of curcumin against tartrazine damage. Materials and Methods: 96 male albino rats were randomly divided into eight groups twelve per each. Group I: control group received distilled water; groups II-IV received tartrazine in doses ADI (7.5mg/kg/b.wt); 2 folds of ADI (15mg/kg/b.wt) and 4 folds of ADI (30mg/kg/b.wt) respectively; group V received 200mg/kg/ b.wt of curcumin; groups VI-VIII received tartrazine as in groups II-IV then treated with 200mg/kg b.wt curcumin. The administration was orally for 30 and 45 days. Results: Both tartrazine and curcumin administration induced a significant increase in liver enzymes (ALT and AST) and serum level of bilirubin; in addition to a significant decline in liver albumin and total protein levels compared to the control. Moreover, a significant elevation in renal functions (including urea, creatinine, and uric acid) was observed following tartrazine administration. Curcumin administration resulted in a significant increase in serum levels of urea and creatinine, besides, a significant reduction in serum level of uric acid. Additionally, Co-administration of curcumin and tartrazine showed ameliorative improvement in all parameters. Conclusion: misuse of both natural and synthetic food additives induced hepatotoxicity and kidney faliur. whereas combined treatment of tartrazine and curcumin significantly reduced these alteration and improved kidney and liver functions.

Keywords: Tartrazine, Curcumin, liver functions, kidney functions, food additives.