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The administration of medicines to children
Published in Evelyne Jacqz-Aigrain, Imti Choonara, Paediatric Clinical Pharmacology, 2021
Evelyne Jacqz-Aigrain, Imti Choonara
Tartrazine and other azo dyes may produce a variety of hypersensitivity reactions particularly in patients sensitised to aspirin or with asthma. Hydroxybenzoate preservatives may produce allergy and bronchospasm [12].
Nutritional nuts and bolts
Published in Rachel Pryke, Joe Harvey, Annabel Karmel, Weight Matters for Children, 2018
Rachel Pryke, Joe Harvey, Annabel Karmel
Tartrazine is a synthetic yellow food colouring used in many soft drinks, cakes, sweets, cereals, snacks and desserts. Despite reviews and government-funded surveys which have raised doubts, it is still approved and used widely in the UK, although it has been banned in Norway and Austria. It has been linked with rashes, asthma and hyperactivity in children, although the evidence for this is not clear-cut, as explained above. Food industry pressure has kept it on the approved list because it is such a useful additive.
Attention-Deficit Hyperactivity Disorder
Published in Quentin Spender, Niki Salt, Judith Dawkins, Tony Kendrick, Peter Hill, David Hall, Jackie Carnell, Child Mental Health in Primary Care, 2018
Quentin Spender, Niki Salt, Judith Dawkins, Tony Kendrick, Peter Hill, David Hall, Jackie Carnell
A number of children appear to respond with worsening behaviour or increased hyperactivity to food dyes such as tartrazine and food preservatives such as benzoate. Some children also seem to respond to other foods in this way. The mechanism for this reaction is not yet understood. Although this used to be called ‘food allergy’, it is not like other forms of allergy, and is presumably due to a chemical effect rather than an immunological one.
Non-permitted food colorants induced neurotoxicity in cerebellum of rat brain
Published in Drug and Chemical Toxicology, 2022
Pronit Biswas, Whidul Hasan, Juli Jain, Rajesh Kumar Kori, Devasish Bose, Rajesh Singh Yadav
Several studies exist to identify the availability of permitted and NPFCs in processed food, spices, and other products (Liu et al.2011, Iammarino et al.2019), but only a few studies showed the adverse impact of these NPFCs on the brain and associated neurological disorders. Further, the role of food colorants induced enhanced oxidative stress and their association with neurobehavioral dysfunctions has not been clearly understood (Erickson et al.2014). Prenatal exposure to tartrazine in mice has been found to cause histological and neuronal damage in brain regions through alteration in oxidative stress effects to their offspring (Albasher et al.2020). Exposure to tartrazine also showed an increase MDA level and decrease in catalase, GSH-Px, and SOD activity in the brain tissue associated with enhanced oxidative stress in animals (Gao et al.2011, Mohamed et al.2015, Bhatt et al.2018). The present results showed an increased in lipid peroxidation, a decrease in GSH levels, activity of SOD, and catalase in the cerebellum which is consistent with earlier reports.
Toxicological impact of sodium benzoate on inflammatory cytokines, oxidative stress and biochemical markers in male Wistar rats
Published in Drug and Chemical Toxicology, 2022
Ishfaq Shafi Khan, Khalid Bashir Dar, Showkat Ahmad Ganie, Md. Niamat Ali
Lipid peroxidation is outcome of imbalance between antioxidant enzymes and free radicals. In our study lipid peroxidation was measured by calculating malondialdehyde concentration (MDA) a final metabolite of membrane peroxidation, because MDA is commonly used marker of lipid peroxidation (Mansour 2000). Our results showed that administration of SB at concentration of 200, 400 and 700 mg/kg produce significant increase in MDA levels. Our experimental outcomes are in same opinion with a similar kind of report in which administration of two food additives carmoisine and tartrazine in rats for 30 days produce significant increase in MDA levels at both low and high doses (Amin et al. 2010). Biological membrane peroxidation which is involved in severe pathological conditions leads to change in fluidity and degradation of membrane consistency (Halliwell 1987).
An electrochemical sensor for the determination of tartrazine based on CHIT/GO/MWCNTs/AuNPs composite film modified glassy carbon electrode
Published in Drug and Chemical Toxicology, 2021
Kobun Rovina, Shafiquzzaman Siddiquee, Sharifudin Md Shaarani
Tartrazine (TZ), FD&C Yellow No. 5, E 102, CAS 1934–21–0, 3–carboxy–5–hydroxy–1–(4′–sulfophenyl)–4–(4′–sulfophenylazo) pyrazole trisodium salt that can be found in everyday food products, for example in dairy products, beverages and bakery products, as well as in snacks. TZ is an organic large water-soluble compound and has a maximum absorbance in an aqueous solution at 425 nm (CFCC 2003, dos Santos et al. 2018). WHO has announced that the maximum concentration of TZ is 100 μg mL−1 in non-alcoholic drinks with added flavors (Al-Degs 2009). High consumption of TZ would have some effects onto our health, such as allergic responses, asthma, thyroid tumors, and chromosomal damage (Stevens et al. 2013, Majidi et al. 2015). Also, TZ may induce food intolerance, hypersensitivity, and behavioral hyperactivity in children (Abdel-Moemin 2016). Due to the risky and unsafe effects of TZ, it was deemed as profitable to make an effort to develop a straightforward approach to detect the presence of TZ.