In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry enzymatic activity. Consequences oral administration were explored for 15, 30 45 days female adult rat. Two doses based on admissible daily intake (ADI) 9.6 96 (high) mg/kg/body weight tartrazine, 3.85 38.5 curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates phenolics present agents. The renal function tests lipid profile showed alterations values uric acid, urea, total protein, albumin cholesterol all treatment groups. Additionally, levels liver enzymes fluctuated after with tartrazine. Histopathological also recorded kidney. In contrast, blood depicted significant reduction RBCs, Hb, MCH, glucose, WBCs, MCHC LDH at days. Besides, IgG, IgM overall antibody GMT significantly increased. Study indicated that ADI up 10 times food colors exerted adverse effects immune response altered biochemical parameters.