Assessment of Neurotoxicity of the Synthetic Coloring Dye (Erythrosine) in Rats

Abstract

ood additives and preservatives have been used for thousands of years. In industrialized nations, the last 50 years have seen a significant increase in the number of preservatives and additives introduced to foods before they go to market. The growth in the use of food additives has increased enormously in the past 30 years, totalling over 200,000 tonnes per year, which means that each person is consuming on average 3.6-4.5 kg of food additives per year. With the great increase in the use of food additives, there also has emerged considerable scientific data linking food additive intolerance with various physical and mental disorders, particularly with childhood hyperactivity and hypersensitivity