CURRENT STUDIES AT POSITIVE SCIENCES


Dikilitaş S. , Aksoy Ö.

FOOD COLORANTS AND THEIR TOXIC EFFECTS, Dr. Mehriban EMEK,Dr. E. İlhan ŞAHİN, Editör, İKSAD, Ankara, ss.245-274, 2020

  • Basım Tarihi: 2020
  • Yayınevi: İKSAD
  • Basıldığı Şehir: Ankara
  • Sayfa Sayıları: ss.245-274
  • Editörler: Dr. Mehriban EMEK,Dr. E. İlhan ŞAHİN, Editör

Özet

Food colorants are type of food additives which are used in food industry. These synthetic colorants have a wide range of usage because of their properties like, stability, uniformity and low cost. Synthetic food colorants have been used in food products to give an attractive appearance to them. They are used in several forms such as gels, powders and liquid food products. The color, flavor, texture and nutritive value are the main criteria for the quality of food for consumers, so the use of synthetic food colorants has recently increased considerably. It has been known that most of these food colorants have properties similar to the mutagenic chemicals and they are originally derived from coal tar, containing the azo group. There are many studies about the cytotoxic and genotoxic effects of food colorants such asmitotic index reduction, chromosomal aberration, DNA fragmentation, morphological abnormalities in spermatozoids. Most of these studies report that these colorants have cytotoxic and genotoxic effects on organisms after long-term and repeated use. It can be suggested that the use of these synthetic food colorants should be limited or banned and the use of the natural food colorants obtained from plants should be increased. In this review, it is aimed to investigate the usage of foodcolors and their effects.