Tartrazine-Induced Toxicity in Albino Rats: A Comprehensive Review of Biochemical and Physiological Impacts

Abstract

Tartrazine is a synthetic food dye commonly used in many foods and food products to enhance the appearance of such food products. Tartrazine toxicity results directly or indirectly from the metabolic reductive biotransformation of the azo linkage. Tartrazine's chemical characteristics, such as its stability and how it's metabolized in the liver, lead to the creation of aromatic amine metabolites that could cause tissue toxicity. Experimental studies show that exposure to tartrazine results in notable liver and kidney dysfunction, indicated by elevated serum levels of liver enzymes (ALT, AST) and kidney markers (creatinine, urea). Additionally, tartrazine triggers oxidative stress by increasing lipid peroxidation markers and reducing the activity of antioxidant enzymes, which worsens cellular damage. Neurobehavioral evaluations also suggest that tartrazine may lead to hyperactivity and anxiety-like behaviors, indicating a potential neurotoxic effect related to imbalances in neurotransmitters. Risk assessments highlight that these negative effects are dose-dependent, emphasizing the importance of continuous regulatory review and updated safety standards. Future studies should aim to clarify the molecular mechanisms behind tartrazine toxicity and investigate possible interventions to safeguard public health.