Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food preservatives like butylated hydroxytoluene, butylated hydroxyanisole, sorbic acid, propyl gallate and sodium nitrate. The effects of these preservatives at concentration of 1000 ppm, 1500 ppm, 2000 ppm, 2500 ppm for 4 h, 8 h and 16 h of exposure period were studied on the root tips of Allium cepa. Cytological studies revealed statistically significant (p < 0.05) inhibition in mitotic index with an increase in concentration of the food preservatives when compared with the control. Most frequent cytological abnormalities observed were bridges, multipolarity, C-mitosis, stickiness and cell death. The total percentages of abnormalities were also increased with increasing concentration and time duration. The abnormalities (%) in root system caused by used preservatives were recorded as butylated hydroxytoluene < butylated hydroxyanisole < sodium nitrate < sorbic acid < propyl gallate.

This study aims to evaluate the effects of preservatives on somatic cells of Allium cepa. For the evaluation of cytotoxicity, root meristems of A. cepa were treated with 1000, 1500, 2000, 2500 ppm concentration for 5, 10, 15 days. The root tips showed concentration dependent growth retardation in all the used concentrations, as well as root texture, also has been changed mitotic index, total protein content decreased and frequency of chromosomal aberrations increased after 5 days treatment. Additionally, the RAPD-PCR method was applied to evaluate genotoxicity and found the highest concentration (2500 ppm) was comparatively more distant to the control group. Results concluded that BHT and BHA showed positive results and cytotoxic.

AbstractHoney and ghee is an important constituent of our diet. Honey contain about 200 components in its which play an important role as antioxidative, anti-inflammatory, antimicrobial, wound healing and sunburn, etc. Ghee has also many essential constituents such as phospholipids, PUFA, fat- soluble vitamins, etc. It is mention in Charak Samhita that equal ratio of honey and ghee when taken in food become toxic to health. This study was designed to explore the mechanism of toxicity through the biochemical and histological parameter. For this study, 24 Charles foster rats were taken and divided into four groups (n=6) normal, honey, ghee, and honey+ghee (1:1). After 60 days rats were sacrificed. Weight loss, Hair loss and red patches on ear were found on honey+ghee fed rats. LFT, amadori test, AGE, UV, glucose, DPP-4 and LPO were found significantly increased in honey+ghee group. SOD, Catalase, GSH, ABTS+, GLP-1, GIP-1, ACB and HB were found significantly decreased in honey+ghee group. No changes were found in RFT. H&E show normal morphology in kidney, intestine, and pancreas but mild inflammation was found in liver tissue. We conclude that the equal mixture of honey and ghee shows toxic effect. Increased formation of hydroxymethyl furfural, amadori product, DPP-4 activity and low incretins (GLP-1, GIP-1) activity resulting high postprandial hyperglycemic response are collectively responsible for oxidative stress-mediated toxicity of the mixture of honey and ghee in equal ratio.

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