Investigating the Effect of Walnut Extract on the Toxicity Caused by the Effect of Tartrazine Artificial Food Coloring on the Levels of Liver Enzymes in Male Rats

Abstract

Introduction: In the food industry, various food dyes are utilized, including tartrazine yellow, which, apart from its toxic effect on the human body, compromises the immune system and increases the liver enzymes. This study aimed was to investigate the effect of walnut extract on the toxicity caused by the effect of artificial food coloring tartrazine on the levels of liver enzymes in male rats.

Methods: In this experimental study, 32 male Wistar rats were divided into 4 groups of 8: the control group, the group treated with tartrazine (15 mg/kg), the group with walnut extract (0.2 g/kg) and the group with both tartrazine (15 mg/kg) and walnut extract (0.2 g/kg). The solutions were administered to rats through gavage. The treatments lasted for 30 days, during which liver enzymes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), gamma glutamyl transferase (GGT) and the biomarker total bilirubin (B.T) were measured. The results were analyzed using SPSS version 16 software, employing a one-way ANOVA test and Tukey's post hoc test.

Results: Tartrazine caused a significant increase in ALP, GGT and total bilirubin enzymes when compared to the control group (P<0.01). Consumption of walnut extract alone led to a notable decrease in AST and ALT enzyme levels compared to the control group. The levels of AST, ALP, GGT and B.T enzymes in the group that consumed both tartrazine and walnut extract simultaneously were significantly lower than in the tartrazine group (P<0.01).

Conclusion: Artificial colors such as tartrazine increase liver enzymes, but the use of walnut extract, due to its antioxidant properties, can reduce liver enzyme levels and prevent liver damage.