Curcumin's Neuroprotective Effects on the Neurons of the Rat Cerebrum's Motor Cortex against Tartrazine's Neurotoxic Effects

One of the most important qualities of food is its colour.Artificial colors may be incorporated to improve the visual appeal and vibrancy of food.Tartrazine (E 102, FD and C Yellow, is a lemon yellow-coloured powder 1 widely used to colour food goods.It's a synthetic azo dye made from coal tar.Frequently employed for coloring various human pharmaceuticals such as vitamin capsules, antacids, cosmetics, and hair products, it is also utilized in cake mixes, jams, jellies, flavored chips, chewing gums, biscuits, sauces, and ice cream to impart 2 an appealing hue.Tartrazine has a tolerable daily intake of 7.5 mg/kgbw.After intake, the gut microbiota and perhaps mammalian azo reductase in the liver or intestinal wall produce sulfanilic acid and aminopyrazolone as the main metabolites.The P450 enzymatic system oxidises these azo dyes to N-hydroxy derivatives once 3 they have been reduced completely to aromatic amines.This biotransformation mechanism in human, is responsible for a variety of disorders such as anaemia, pathological lesions in the brain, liver, kidney, and spleen, as well as allergic reactions, genotoxicity, neurotoxicity, and cancer.Due to its elevated polyunsaturated fatty acid content, limited antioxidant capacity, and inadequate ability for neuronal cell repair, the brain is highly 4 susceptible to damage from free radicals.Tartrazineinduced neurotoxicity has been found in the frontal cortex, hippocampus, and cerebellum, among other brain regions.Neuronal degeneration, vacuolation in grey and white matter, and other tartrazine-induced his- 5,6tological alterations in nervous tissue have been reported.Oxidative stress is thought to be the cause of tartrazine- AbstractObjective: To assess the potential mitigating impact of curcumin on any potential neurotoxic effects induced by tartrazine.Methods: This random control trial involved 45 adult male rats with weights ranging from 250-300g, randomly divided into III groups, each consisting of 15 rats (n=15).Group I was given a standard diet.Group II received tartrazine by dissolving in tap water, at a dose of 7.5 mg/kg of body weight.Group III was administered both 200 mg/kg of curcumin and tartrazine orally, daily for period of twenty-eight days.At the conclusion of the study, the animals were euthanized, and their brains were dissected.Following embedding, coronal sections of 5m thickness were obtained and stained with haematoxylin eosin to visualize the degenerative changes in the neurons of rat motor cortex.Results were analysed using SPSS version 21.Results: Histologically significant ameliorative effects of curcumin were observed in terms of improvement in pyramidal cell degeneration and granule cell necrosis in motor cortex of rat cerebrum.Encouraging the limitation of artificial dyes, particularly in children's diets, is advisable.Opting for a diet devoid of artificial food coloring or substituting tartrazine, with Curcumin, a natural alternative, is recommended.Conclusion: Curcumin is a budding solution for alleviating tartrazine-induced neurotoxicity, thanks to its antioxidative, anti-neuroinflammatory, and anti-apoptotic attributes.