Effects of curcumin and tartrazine food colorants on biochemical and histochemical parameters in female sprague dawley rats

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Effects of curcumin and tartrazine food colorants on biochemical and histochemical parameters in female sprague dawley rats

Food color is the first characteristic perceived by the human senses in food and food products. Almost all foods have food color from raw agricultural commodities to finished products. Incorporation of food colors (tartrazine and curcumin) could affect the healthy physiological system leading...

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Bibliographic Details
Main Author:	Shakoor, Sadaf
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Food Coloring Agents - adverse effects Food Coloring Agents
Online Access:	http://psasir.upm.edu.my/id/eprint/85458/ http://psasir.upm.edu.my/id/eprint/85458/1/FPSK%28p%29%202020%2010%20ir.pdf

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