The effect of tartrazine on angiogenesis and oxidative stress in the chorioallantoic membrane model
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Field Crops Central Research Institute
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tartrazine is commonly preferred as a coloring agent in non-alcoholic beverages, fruit juices, jellies, cereals, and soups. This study aims to investigate the effects of tartrazine exposure on anti-angiogenesis and the oxidant-antioxidant balance. Three different tartrazine dose, a bevacizumab, and an empty pellet used to evaluate anti-angiogenic effects on the chorioallantoic membrane (CAM) model. Fluid samples were collected for measurements of total antioxidant capacity (TAC) and total oxidant status (TOS), from which the oxidative stress index (OSI) was calculated. The control group and 10-6 M tartrazine group had no anti-angiogenic impact, but the bevacizumab group had a strong anti-angiogenic effect. Furthermore, the 10-4 M and 10-5 M tartrazine groups had a weak anti-angiogenic effect. The levels of TOS increase with tartrazine consumption. TAC values were highest in the 10-6 M tartrazine group and lowest in the 10-5 M tartrazine group. Moreover, OSI values have increased in the 10-4 M tartrazine group, 10-5 M tartrazine group, and 10-6 M tartrazine group compared to control group. This study demonstrates that tartrazine exposure leads to dose-dependent increases in oxidative stress and, in parallel, exhibits dose-dependent anti-angiogenic effects. For this reason, it is recommended to be careful when consuming products containing tartrazine. © 2025, Field Crops Central Research Institute. All rights reserved.
Açıklama
Anahtar Kelimeler
Angiogenesis, Chorioallantoic membrane, Food additive, Oxidant, Tartrazine
Kaynak
Biotech Studies
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
34
Sayı
1
