In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

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In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses...

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Bibliographic Details
Main Authors:	Shakoor, Sadaf, Ismail, Amin, Sabran, Mohd Redzwan, Mohtarrudin, Norhafizah, Kaka, Ubedullah, Nadeem, Muhammad
Format:	Article
Published:	Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/93914/

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