Department of Veterinary Pathology, Faculty of Veterinary Medicine, Islamic Azad University, Rasht Branch, Rasht, Iran.
Department of Internal Medicine, Guilan University of Medical Sciences, Rasht, Iran.
Arch Razi Inst. 2023 Dec 30;78(6):1836-1842. doi: 10.32592/ARI.2023.78.6.1836. eCollection 2023 Dec.
Colors have been added to food naturally and artificially for centuries to make them look more appetizing. According to the Food and Drug Organization, eight artificial colors were registered for the nutrition application, one of them, is tartrazine, which is widely used in foods and cosmetics. Food colors significantly decrease weight and increase proteins, liver enzymes, thyroid hormones, total cholesterol, and triglyceride. Onion, as an antioxidant, can reduce the harmful effects of artificial food colors on weight gain, antioxidant activity, and blood biochemical factors. The present study aimed to evaluate the effects of the onion's antioxidant properties on serum biochemical factors and antioxidants in Wistar rats after consuming tartrazine. Eighty Rats were divided into four groups, 20 mice in each. The first group received water without additives and was considered the control, the second group received tartrazine, the third group received tartrazine with onion juice, and the fourth group received only onion juice through gastric gavage. This experiment was performed for 60 days, and then the antioxidant activities of superoxide dismutase (SOD), Catalase (CAT), glutathione peroxidase (GPx), and the biochemical parameters of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) were measured. Tartrazine decreased the antioxidant activities of SOD, CAT, GPx, and the biochemical parameters of HDL and LDL. The results showed that the consumption of tartrazine causes the production of free radicals, which is the reason for the significant reduction of antioxidant activities and serum biochemical factors. Onion, as an antioxidant in this study, reduces the effects of tartrazine on antioxidant activities and serum biochemical factors.
几个世纪以来，人们一直在天然和人工食品中添加颜色，以使它们看起来更开胃。根据食品和药物管理局的规定，有八种人工色素被注册用于营养应用，其中之一是柠檬黄，它广泛应用于食品和化妆品中。食用色素会显著降低体重，增加蛋白质、肝酶、甲状腺激素、总胆固醇和甘油三酯。洋葱作为一种抗氧化剂，可以减轻人工食用色素对体重增加、抗氧化活性和血液生化因素的有害影响。本研究旨在评估洋葱抗氧化特性对食用柠檬黄后的 Wistar 大鼠血清生化因子和抗氧化剂的影响。将 80 只大鼠分为四组，每组 20 只。第一组给予不含添加剂的水，作为对照组；第二组给予柠檬黄；第三组给予柠檬黄加洋葱汁；第四组仅通过胃管给予洋葱汁。实验进行了 60 天，然后测量超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GPx）的抗氧化活性以及高密度脂蛋白（HDL）和低密度脂蛋白（LDL）的生化参数。柠檬黄降低了 SOD、CAT、GPx 的抗氧化活性以及 HDL 和 LDL 的生化参数。结果表明，柠檬黄的摄入会产生自由基，这是抗氧化活性和血清生化因子显著降低的原因。洋葱作为本研究中的一种抗氧化剂，可以减轻柠檬黄对抗氧化活性和血清生化因子的影响。
