Alterations in Oxidative Stress and Antioxidantin Albino rats Treated with Individual and Combined Various Food Additives (original) (raw)

2018, International Journal of Advanced Research in Biological Sciences (IJARBS)

Aim: food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function. this work was aimed to investigate the effects of individual and combined treatment of artificial food additives on oxidative stress, antioxidant parameters in male juvenile albino rats. Exparimental Design:Thirty youngmale albino rats weighing around 90-110 gm. were divided into six groups (5 /cage); Group I: (Control untreated group), Group II: treated with MSG (300mg/kg), Group III: treated with Sodium benzoate (5mg /kg), Group IV: treat with Carmoisine (4mg/kg), Group V: treated with EDTA (2.5mg/kg), Group VI: treated with mixture of MSG (300/kg), Carmosine (4mg/kg), Sodium benzoate (5mg/kg) and EDTA (2.5 mg/ kg) simultaneously. All the treatments for 28 days. Results:The obtained results revealed elevation in oxidative stress markers malondialdehyde MDA and protein carbonyl PC in individually treated MSG and sodium benzoate and remarkable in mixture group. Significant reduction in catalase, total antioxidant capacity, and glutathione content were recorded in individually treated groups and pronounced in mixture group.Concolusion: food additives affect adversely on oxidative stress and antioxidant markers that may cause adverse health effects. It is advisable to limit the uses of commodities containing these additives.

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