Preparation, analysis and toxicity characterisation of the redox metabolites of the azo food dye tartrazine-Reference-Cited by-同舟云学术

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Preparation, analysis and toxicity characterisation of the redox metabolites of the azo food dye tartrazine

Published:2023-12 Issue: Volume:182 Page:114193
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Pay Ruth,Sharrock Abigail V.^ORCID,Elder Riley,Maré Alaigne,Bracegirdle Joe^ORCID,Torres Dan,Malone Niall,Vorster Jan,Kelly Libusha,Ryan Ali^ORCID,Josephy P. David,Allen-Vercoe Emma,Ackerley David F.^ORCID,Keyzers Robert A.^ORCID,Harvey Joanne E.^ORCID

Funder

Royal Society Te Apārangi

Wellington Medical Research Foundation Inc

Victoria University of Wellington

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference63 articles.

1. Comparative haemato-immunotoxic impacts of long-term exposure to tartrazine and chlorophyll in rats;Abd-Elhakim;Int. Immunopharm.,2018

2. Miscellaneous azo dyes: a comprehensive review on recent advancements in biological and industrial applications;Alsantali;Dyes Pigments,2022

3. Sulfanilic acid increases intracellular free-calcium concentration, induces reactive oxygen species production and impairs trypsin secretion in pancreatic AR42J cells;Ameur;Food Chem. Toxicol.,2018

4. Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats;Amin;Food Chem. Toxicol.,2010

5. Tartrazine exclusion for allergic asthma;Ardern;Cochrane Database Syst. Rev.,2001

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