Effect of Food Colorants Supplementation on Reactive Oxygen Species, Antioxidant Vitamins Level and DNA Damage

There are various undesirable products generated from endogenous aerobic metabolism such as reactive oxygen species (ROS). Physiological and biochemical lesions caused by ROS which give rise to oxidative damages towards DNA, proteins lipids ultimately lead cell death. This study was aimed examine the effect of oral administration food colorants (tartrazine curcumin) on oxidants antioxidants level in blood fecal rats after 15, 30, 45 days. Two doses were used based admissible daily intake (ADI) 9.6 96 (high) mg/kg/body weight for tartrazine, 3.85 38.5 6 curcumin. The results showed that tartrazine had significantly increased total oxidant level, arylesterase, glutathione reductase, MDA whereas there decreased catalase, peroxidase plasma 30 Vitamin E C plasma. Fecal high vitamin A. High dose alteration aldehyde probe (ARP) sites DNA showing damage. After day, significant increment observed AST low curcumin treated group. Whereas, elevations arylestrase seen group day. (P≤ 0.05) concentration days treatment groups treatment. present ADI up 10 times higher than negative effects antioxidant demonstrated importance using appropriate different processed products.