Interactive effects of azroubine (E 122) and vitamin C on mitotic cell division, nucleic acids content and gene expression [electronic resource].

Includes references.

Synthetic food additive colours, have been introduced in our food in order to give an attractive colours to it. It has been noticed, however, that most of the applied synthetic food colours have properties similar to the mutagenic chemicals. Evidences have accumulated in the last years to indicate that a large number of synthetic food additives are capable of inducing genetic diseases to human (Miller et al., 1996; Karen et al., 2006; Martin, 2007). Food additives are substances added to food in order to retain or improve desirable characteristics or quality. In the last years many more additives have been introduced, of either natural or artificial origin. Many of which can be the cause of certain health conditions, such as E102 that can cause asthma attacks and has links to thyroid tumors, E104 which can cause dermatitis, E110 side effects are (kidney tumours, nausea and vomiting), and E122 can cause bad reactions in asthmatics and people allergic to aspirin, E124 carcinogenic in animals, E407 recently linked to cancer (Martin, 2007). Some Europeans countries prevented many synthetic food colours (E142, E131 and E123), as this colours led to the formation of cancer as described by (Martin, 2007). Azroubine or the other name is carmoisine (E122). It is red colour, coal tar derivative and can produce bad reactions in asthmatic and people allergic to aspirin. E122 is banned in USA.

Summary in Arabic.

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