Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 11, Issue 1, January 2020, Page 9-16 PDF (1.15 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.77964 | ||||
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| Authors | ||||
Esraa M. Megahed  ; M. A. Issa; A. A. Abd El Rahman; Magda E. Mahmoud
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| Agricultural Chemistry Department, Faculty of Agriculture, Minia University Minia, Egypt. | ||||
| Abstract | ||||
| Food additive is substance that is not regarded as food and defined as chemical substances deliberately added to foods, directly or indirectly in known quantities during production or processing to improve the different properties of food products: taste, colour, aroma, texture, duration, fitness for consumption, etc. The present study was conducted to evaluate the possible influence impacts of an azo dye (allura red) and triphenylmethane dyes (brilliant blue)on some physiological and biochemical parameters of male albino rats.All rats groups were treated orally with synthetic colorant . Data acquired revealed a marked decrease on body weight of rats, R.B.Cs , Hb and HDL-c of experimental rats treated with allura red and brilliant blue (400 mg/kg b.w) on the other hand, a noticeable increase in WBCs, activities AST, ALT, ALP, serum total protein, albumin , globulin total bilirubin, urea, creatinine, uric acid, triglycerides (TG), total cholesterol (TC) and LDL-c. Meanwhile treatment with ethanolic extract of Salvia officinalis leaves at dose of 200 mg/kg b.w reduced hazardous effects induced by synthetic colorants.In conclusions, Salvia officinalis leaves extract reduced the hazards resulting from using of synthetic colorant. | ||||
| Keywords | ||||
| Food additive; Salvia officinalis; Allura red; Brilliant blue | ||||
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