Food additives for the central nervous system, useful or harmful? An evidence-based review

This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.

A literature search of PubMed, Scopus, and Web of Science was conducted for studies published since 2010. Key search terms included, food additives, neurotoxicity, cognition, and behavior.

It summarizes research findings on additives such as aspartame, stevia, methylene blue, azo dyes, sodium benzoate, and monosodium glutamate. It also covers mechanisms such as oxidative stress, neuroinflammation, and disruptions in neurotransmitter systems. Furthermore, it emphasizes the properties of natural compounds such as garlic (Allium sativum), tetramethylpyrazine, curcumin, licorice root extract (glycyrrhizin), and polyphenols in mitigating CNS damage caused by food additives.

Although ongoing studies are expanding our knowledge on the effects of these additives, future CNS research should focus on long-term investigations involving subjects to provide a more comprehensive understanding of the cumulative impacts of different additives and update regulatory standards based on new scientific findings.