Tartrazine is used in the pharmaceutical, cosmetic, and food industries worldwide, despite its many toxic effects. The therapeutic effects of crocin (50 mg/kg/day) against tartrazine-induced (500 mg/kg/day) oxidative damage in ileum and colon tissues in rats have been investigated. Malondialdehyde and total oxidant status levels elevated by tartrazine within the ileum and colon tissues were reduced with crocin treatment, while tartrazine decreased antioxidative parameters (glutathione, total antioxidant status, superoxide dismutase, and catalase) were reverted. Tartrazine-induced histopathological changes of ileum and colon tissues were ameliorated following crocin treatment. In conclusion, Tartrazine consumption elicited tissue injury via lipid peroxidation, and crocin ameliorated oxidative injury by its antioxidant and free radical scavenger properties.
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Altınöz et al. (2021) studied this question.
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