The aim is to evaluate the effect of tartrazine and erythrosine on serum glucose, cholesterol and triglycerides. A total of 20 adult male Wistar rats were divided into five groups with 4 rats per group. Group 1 served as the control and was given only water and feed. Whereas group 2, 3, 4, 5 were administered 5 mg/kgb.wt, 10 mg/kgb.wt, 20 mg/kgb.wt, 40 mg/kgb.wt of Tartrazine and Erythrosine via orogastric feeding for 21 days. At the end of 21 days, blood samples were collected via ocular puncture and used to measure glucose, cholesterol and triglyceride concentration in the serum of the animals. The results were analyzed using One way ANOVA, followed by post hoc multiple comparisons and level of significance set at p<0.05. The result revealed that there was a significant difference p<0.05 in the mean glucose concentration of Group 4 (5.81±0.40 mmol/L) and Group 5 (5.28±0.25 mmol/L) when compared with the control (3.27±0.11 mmol/L). Although Group 4 showed a higher mean cholesterol concentration (0.92±0.27 mmol/L) when compared with the control (0.18±0.05 mmol/L) the difference was not significant p>0.05. Furthermore, Group 5 showed no significant mean triglyceride concentration (2.01±0.15 mmol/L) when compared with the control (2.95±0.04 mmol/L). This result revealed that the colourants increased the glucose and cholesterol levels in the test group in a dose-dependent manner. The increase in serum glucose concentration may be an indication of pancreatic cancer caused by the hydrocarbons contained in the colourants.
In this modern era of functional food research, there are possibilities that we could eat not only to derive nutritional values but also to get well. In this study, the antioxidant and vitamin level in fish, beef and chicken homogenates were determined using various assays. The results showed that vitamin E levels in fish homogenate (34.47 ± 1.04 µg/dL) were significantly high (p<0.05) compared with chicken homogenate (29.55 ± 4.84 µg\dL), and beef homogenate (19.16 ± 0.96 µg/dL). Also the vitamin C levels in the beef homogenates (51.12 ± 3.74) was significantly higher (p<0.05) compared to the chicken homogenates (28.60 ± 2.42 mg/dL) and fish homogenates (26.39 ± 1.63). However, there was no significant difference (p>0.05) in the vitamin C levels between the fish and chicken homogenates. The fish and chicken homogenate showed significant dose-dependent DPPH radical inhibiting capacities, inhibiting 17.55 ± 3.71% and 16.61 ± 2.22% of DPPH at a concentration of 15 mg/mL compared to the meat homogenate which inhibited 11.68 ± 1.78% at the same concentration. The IC50 of superoxide anion radical inhibition was found to be significantly lower (p<0.05) for the chicken and meat homogenate compared to the fish homogenate. From this experiment it can be postulated that fish and beef have a higher antioxidant levels compared to chicken and could be better source of functional foods.
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