Histopathological Effects of Tartrazine on Rat Brain: Implications for Plant-based Food Additives

Document Type : Research Paper

Authors

1 Department of Medical laboratory techniques/ college of Health and Medical Technologies/ Kufa, University Al-Furat Al- Awsat Technical, Iraq

2 Department of Biology/college of Education for Women, University of Kufa, Iraq

Abstract

This study investigates the impact of tartrazine, a synthetic azo dye widely used as a food colorant and potential contaminant in plant-derived food products, on the histological structure of the brain in adult male rats. Understanding the neurotoxic effects of such additives is crucial, given their prevalence in processed foods and potential interactions with bioactive compounds from medicinal plants. Thirty adult male Sprague Dawley rats were divided into three groups: a control group (distilled water), a low-dose tartrazine group (7.5 mg/kg), and a high-dose tartrazine group (9 mg/kg). Treatments were administered orally for 60 days. Brain tissues were then collected for histological examination. Microscopic examination revealed significant changes in brain tissue in both tartrazine-treated groups. The low-dose group showed oligodendrocyte necrosis, astrocyte damage, and neuron degeneration. The high-dose group exhibited severe astrocyte atrophy and necrosis, macroglia necrosis, neuron degeneration, and hemorrhage. Long-term exposure to tartrazine at high concentrations induces substantial histological damage in rat brain tissue. Given the potential for tartrazine to be present in or interact with plant-derived food products, further research is warranted to understand the combined effects and potential mitigation strategies using plant-based protective agents.

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References

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Journal of Medicinal plants and By-products
Volume 14, Issue 6
November and December 2025
Pages 620-623

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