Sodium Benzoate—Harmfulness and Potential Use in Therapies for Disorders Related to the Nervous System: A Review

Abstract

Currently, due to the large number of reports regarding the harmfulness of food additives, more and more consumers follow the so-called “clean label” trend, i.e., prefer and choose the least-processed food products. One of the compounds known as a preservative with a high safety profile is sodium benzoate. While some studies show that it can be used to treat conditions such as depression, pain, schizophrenia, autism spectrum disorders, and neurodegenerative diseases, others report its harmfulness. For example, it was found to cause mutagenic effects, generate oxidative stress, disrupt hormones, and reduce fertility. Due to such disparate results, the purpose of this study is to comprehensively discuss the safety profile of sodium benzoate and its potential use in neurodegenerative diseases, especially in autism spectrum disorder (ASD), schizophrenia, major depressive disorder (MDD), and pain relief.

A Review of the Association of Blue Food Coloring With Attention Deficit Hyperactivity Disorder Symptoms in Children

“…This corresponded with increased hyperactive behavior in children taking the AFC-benzoate supplementation drink compared to those with the placebo drink. This finding suggests that a combination of AFCs and sodium benzoate, which is also able to cross the blood-brain barrier [ 13 ], did contribute to hyperactive symptoms in three-year-old children.…”

MIP integrated surface plasmon resonance in vitro detection of sodium benzoate

“…Hence, SB has advantages and disadvantages depending on its concen- tration. 5 Due to its toxic effects we need to monitor its permissible limit and above, as economics and worldwide population growth increase the use of SB and its abundance in the environment. According to the World Health Organization (WHO), the daily intake of SB concentration should be no more than 5 mg kg −1 .…”

Thuricins: Novel Leaderless Bacteriocins with Potent Antimicrobial Activity Against Gram-Positive Foodborne Pathogens

“…Foodborne pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, and Salmonella enterica, are the primary causes of foodborne diseases . Although preservatives used in food processing inhibit the multiplication of foodborne pathogens, improper use of chemical preservatives can result in unwanted side effects detrimental to human health. − In contrast, biopreservatives, such as bacteriocins, which are peptides or proteins produced by bacteria through ribosomal synthesis, exhibit high antimicrobial activity against foodborne pathogens; are less or nontoxic, tasteless, and colorless; and are widely welcomed by consumers. − Currently, three bacteriocins, namely nisin, pediocin, and carnocyclin A, have been developed as food preservatives. However, only nisin has been widely used as a preservative on a large scale, and it is associated with defects such as low solubility and limited stability under neutral and alkaline conditions. , Therefore, there exists an urgent need for the identification and development of new bacteriocins with better physicochemical properties and antimicrobial activity.…”