Prophylactic effect of curcumin against tartrazine-induced structural, biochemical, and genetic alteration in male rats

Abstract

Abstract Background Food coloring agents are used extensively as additives in many foods. However, their uses in food remains controversial because many adverse effects are encountered. Therefore, the present study investigated whether curcumin can provide protection against oxidative stress, organ damage, and genotoxic effects triggered by different dose of tartrazine, a synthetic food-coloring agent, in male rats. Six groups, each with six rats, were established as follows: Group 1 represents the control. Groups 2 and 3 were given tartrazine orally, with a daily dosage of 10 and 20 mg/kg, respectively. Group 4 was given curcumin orally, with a daily dose of 50 mg/kg b.wt. Groups 5 and 6 were orally co-treated with daily doses of 10 and 20 mg/kg tartrazine and 50 mg/kg curcumin, respectively. Results The administration of tartrazine for a period of 60 days induced significant changes in the following parameters: increased body weight; levels of AST, ALT, urea, creatinine, reactive oxygen species, and lipid peroxidation; while lowered organ weight (liver, kidneys, and testes); concentrations of total protein, albumin, catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD), total testosterone, free testosterone, sperm count, motility, and viability. Additionally, tartrazine induces histopathological alterations and DNA damage in hepatic tissue, kidneys, and testicular tissues. Rats treated with both curcumin and tartrazine revealed milder pathological alterations. Conclusions Taken together, this study showed an ameliorative impact of curcumin on tartrazine-induced toxicity in rat liver, kidney, and testis tissues. The consumption of antioxidants, such as curcumin, is encouraged on a daily basis to counteract the effects of processed foods containing tartrazine.