Evaluación genotóxica y citotóxica de dos aditivos colorantes alimentarios (Tartrazina y Dióxido De Titanio) en linfocitos humanos.

Abstract

Food colorants, such as tartrazine (C16H9N4Na3O9S2) and titanium dioxide (TiO2), are additives used to color foods. These colorants are controversial because of their possible detrimental effects on health, and their side effects have not been adequately studied. The cytotoxic and genotoxic effects of these dyes were evaluated in human lymphocytes at three concentrations: 3μg, 5μg and 7μg for Tartrazine, and 100μg, 200μg and 300μg for TiO2. Analyses were performed by comet assay and trypan blue cell viability exclusion assay. The results showed that both dyes induced significant DNA damage in human lymphocytes, with a dose-response relationship. Concentrations of 200μg TiO2 and 7μg Tartrazine caused more DNA damage, with a significant increase in tail length of 180μm and 101μm, respectively, compared to the negative control (73μm). In addition, two commercial juices containing these dyes were evaluated. Juices 1 and 2 showed increases in comet tail length of 192μm and 272μm, respectively, at their highest concentrations (100%). Synergy was observed between the ingredients of the juices, increasing damage compared to controls and dyes separately. These findings highlight the need for further studies on the long-term effects of these dyes on human health.