Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems

Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems

(1) Background: The suitability of certain food colorings is nowadays in discussion because of the effects of these compounds on human health. For this reason, in the present work, the biological effects of six worldwide used food colorings (Riboflavin, Tartrazine, Carminic Acid, Erythrosine, Indigo...

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Bibliographic Details
Main Authors: Rocío Merinas-Amo, María Martínez-Jurado, Silvia Jurado-Güeto, Ángeles Alonso-Moraga, Tania Merinas-Amo
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Foods
Subjects:
additives
food coloring
<i>Drosophila melanogaster</i>
leukemia cells
toxicity
antitoxicity
longevity
cytotoxicity
DNA damage
methylation status
Online Access:https://www.mdpi.com/2304-8158/8/5/176

Internet

https://www.mdpi.com/2304-8158/8/5/176

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