The protective effects of thymoquinone against tartrazine-induced pancreatic injury and its impact on oxidative stress, caspase 3, blood glucose, insulin and cholesterol levels
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View abstract on PubMed
Summary
This summary is machine-generated.Tartrazine, a food dye, harms the pancreas by increasing oxidative stress. Thymoquinone, however, protects the pancreas by reducing this oxidative damage, acting as a beneficial agent.
Area Of Science
- Biochemistry
- Toxicology
- Pharmacology
Background
- Tartrazine is a widely used synthetic food colorant.
- Industrial food additives can pose health risks.
- Oxidative stress is implicated in pancreatic damage.
Purpose Of The Study
- To investigate the pancreatic effects of Tartrazine.
- To evaluate the protective potential of Thymoquinone against Tartrazine-induced toxicity.
Main Methods
- Wistar albino male rats were divided into four groups: Control, Tartrazine, Thymoquinone, and Tartrazine + Thymoquinone.
- Rats received daily treatments for 21 days.
- Pancreatic tissues and blood were analyzed for biochemical markers, oxidative stress indicators, and histopathology.
Main Results
- Tartrazine increased oxidative stress markers (MDA, TOS, OSI) and decreased antioxidant markers (GSH, GSH-Px, SOD, CAT, TAS) in pancreatic tissue.
- Tartrazine altered blood glucose, lipid profiles, and insulin levels, and induced pancreatic histopathological damage.
- Thymoquinone administration mitigated Tartrazine's adverse biochemical and histopathological effects.
Conclusions
- Tartrazine induces pancreatic damage primarily through increased oxidative stress.
- Thymoquinone demonstrates a protective role by alleviating oxidative stress and ameliorating Tartrazine-induced toxicity.
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