The effect of tartrazine on angiogenesis and oxidative stress in the chorioallantoic membrane model

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dc.contributor.authorSavaş, Hasan Basri
dc.contributor.authorSözen, Mehmet Enes
dc.contributor.authorDinc, Elina
dc.date.accessioned2026-01-24T12:20:52Z
dc.date.available2026-01-24T12:20:52Z
dc.date.issued2025
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractTartrazine 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.
dc.identifier.doi10.38042/biotechstudies.1620369
dc.identifier.endpage34
dc.identifier.issn2687-3761
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105006632376
dc.identifier.scopusqualityQ3
dc.identifier.startpage22
dc.identifier.trdizinid1317562
dc.identifier.urihttps://doi.org/10.38042/biotechstudies.1620369
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1317562
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4652
dc.identifier.volume34
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherField Crops Central Research Institute
dc.relation.ispartofBiotech Studies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260121
dc.subjectAngiogenesis
dc.subjectChorioallantoic membrane
dc.subjectFood additive
dc.subjectOxidant
dc.subjectTartrazine
dc.titleThe effect of tartrazine on angiogenesis and oxidative stress in the chorioallantoic membrane model
dc.typeArticle

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