A review of cytotoxic effects of food additive azo dyes on brain-subregion

Azo dyes, as a major group of the synthetic colorants are added to food products not only to make them aesthetic but also to preserve their appearance. However, the use of azo dyes in food has been banned due to its side effects on human health in throughtout world . The search was conducted using PubMed, Scopus, Web of Science, Europe PMC beta, Science Direct, and Springer database considering all articles published up to ۹ July ۲۰۲۱. The inclusion criteria were double-blind, randomized, cohort studies, placebo-controlled trials, case reports, non-controlled trials, and case series. The several studies suggest the azo dyes induce oxidative stress, which subsequently increase the concentration of malondialdehyde and reduce superoxide dismutase activity and glutathione (GSH) concentration in brain tissue. Also, results showed the adverse effects of azo dyes on the brain parts such as prefrontal cortex, cerebellum, and cerebrum which is accompanied by changes in the brain function. It can be concluded that azo dyes with an increase in oxidative stress affect the most important parts of the brain and cause brain dysfunction. The aim of this study was to evaluate the effects of the food additive azo dyes on the brain tissues

کلیدواژه ها:

Azo dyes ، Tartrazine ، Sunset yellow ، Sodium benzoate ، Brain-Subregions ، Neurological Effects