Ameliorative Effects of Camellia sinensis on Tartrazine-Induced Alterations in Lipid Profile of Albino Rats
DOI:
https://doi.org/10.59436/jsiane.v6i1.16.2583-2093Keywords:
Tartrazine Camellia sinensis Lipid profile Albino rats, Dyslipidemia Antioxidant ToxicityAbstract
In response to the heightened concern regarding the potential harmful effects associated with Tartrazine’s widespread use in processed foods/drinks and pharmaceutical items; this study evaluated the impact of Tartrazine on the lipid profile of healthy albino rats. Further, this study also assessed the protective effects of Camellia sinensis on Tartrazine-induced lipid profile abnormalities in healthy albino rats. For this study, 200 healthy albino rats were randomized into four groups; the Control, Tartrazine, Camellia sinensis, and Combined treatment groups. The Tartrazine group and Combined treatment group were given Tartrazine by orally and Camellia sinensis extract was administered to both the Camellia sinensis and Combined treatment groups daily for a period of sixty days. The effect of Tartrazine treatment on serum lipid profile parameters (total cholesterol [TC], triglycerides [TG], high-density lipoprotein [HDL], low-density lipoprotein [LDL], and very low-density lipoprotein [VLDL]) were assessed at the conclusion of the treatment period. Results indicated that Tartrazine administration resulted in severe dyslipidemia, as evidenced by increased TC, TG, LDL, and VLDL levels and decreased HDL levels (p<0.05) which indicates altered lipid metabolism and increased cardiovascular risk. It was found that treatment with Camellia sinensis improved lipid profile parameters towards normal values. The Combined treatment group showed significant decreases in TC, TG, LDL, and VLDL levels as well as significant increases in HDL concentrations compared to the tartrazine-treated group. The protective effects attributed to Camellia sinensis are due to its high content of polyphenolic and catechin compounds, which have potent antioxidant and free radical scavenging effects that play an important role in reducing oxidative stress and regulating lipid metabolism. In summary, Tartrazine causes significant lipid abnormalities, while Camellia sinensis protects against these abnormalities. Results from this study confirm the use of natural antioxidant food sources in reducing the harmful effects of synthetic food additives. Thus, dietary changes can increase metabolic health.
References
Abdel-Daim, M. M., Abdeen, A., & Jalouli, M. (2020). Protective effects of natural antioxidants against toxic agents. Environmental Science and Pollution Research, 27(2), 1–12.
Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914–922.
Amin, K. A., Abdel Hameid, H., & Abd Elsttar, A. H. (2010). Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats. Food and Chemical Toxicology, 48(10), 2994–2999. https://doi.org/10.1016/j.fct.2010.07.039
Babu, P. V. A., & Liu, D. (2008). Green tea catechins and cardiovascular health. Molecular Nutrition & Food Research, 52(1), 46–55.
Chatterjee, S., et al. (2019). Toxicological effects of tartrazine on metabolic parameters. Toxicology Reports, 6, 1140–1148.
Elbanna, K., Sarhan, O. M., Khider, M., Elmogy, M., Abulreesh, H. H., & Shaaban, M. R. (2017). Microbiological, histological, and biochemical evidence for the adverse effects of food azo dyes on rats. Journal of Food and Drug Analysis, 25(3), 667–680. https://doi.org/10.1016/j.jfda.2016.11.005
El-Desoky, G. E., et al. (2017). Effects of tartrazine on oxidative stress and lipid profile in rats. Toxicology and Industrial Health, 33(5), 389–396.
Gad, S. B., & Zaghloul, D. M. (2013). Beneficial effects of green tea extract on liver and kidney functions, ultrastructure, lipid profile and hematological parameters in aged male rats. Global Veterinaria, 11(2), 191–205.
Golli, N., Dallagi, Y., Harrabi, B., Bini-Dhouib, I., & Bacha, H. (2016). Toxicity induced after subchronic administration of the synthetic food dye tartrazine in adult rats and the role of oxidative stress. Recent Advances in Biology and Medicine, 2, 121–127. https://doi.org/10.18639/RABM.2016.02.281909
Hassan, G. M., et al. (2018). Biochemical effects of synthetic food colorants. Journal of Food Biochemistry, 42(3), e12423.
Hsu, Y. W., Tsai, C. F., Chen, W. K., Huang, C. F., & Yen, C. C. (2011). A subacute toxicity evaluation of green tea (Camellia sinensis) extract in mice. Food and Chemical Toxicology, 49(10), 2624–2630. https://doi.org/10.1016/j.fct.2011.07.050
Imafidon, K. E., Wuruyai, S., Odudu, S., Ighodalo, S., Atewe, S. O., Akuneatiwu, I. J., & Egede, B. I. (2015). Haematological indices, blood glucose levels and lipid profile of rats administered tartrazine (E102). Archives of Medical and Biomedical Research, 2(4), 137–141.
Khan, N., & Mukhtar, H. (2018). Tea polyphenols in promotion of human health. Nutrients, 10(12), 1–17.
Rahim, A., Abdel-Rahim, E., El-Beltagi, H. S., & Mousa, S. M. (2019). The effects of using synthetic and natural color foods on lipid profile and liver function in rats. Notulae Scientia Biologicae,11(4),363–367. https://doi.org/10.15835/nsb11410423
Sharma, A., Gupta, R., Singh, S. K., & Sharma, P. (2021). Impact of food additives on metabolic and biochemical health. Food Chemistry,350,129138. https://doi.org/10.1016/j.foodchem.2021.129138
Shereen, A., Abdel-Raheem, I. T., & Abd-Allah, A. R. A. (2013). Protective effects of green tea extract on lipid profile and oxidative stress in rats. Journal of Nutrition and Metabolism, 2013, 1–7. https://doi.org/10.1155/2013/693483
Suzuki, T., Pervin, M., Goto, S., Isemura, M., & Nakamura, Y. (2020). Beneficial effects of tea and the green tea catechin epigallocatechin-3-gallate on obesity. Nutrients, 12(4), 1–14. https://doi.org/10.3390/nu12041121
Yang, C. S., Wang, X., Lu, G., & Picinich, S. C. (2019). Cancer prevention by tea: Animal studies, molecular mechanisms. Annual Review of Nutrition, 39, 1–25.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Maharaj Singh Educational Research Development Society
This work is licensed under a Creative Commons Attribution 4.0 International License.
