REMODELLING OF MORPHOLOGICAL AND FUNCTIONAL PARAMETERS OF THE GUMS UNDER THE INFLUENCE OF FOOD ADDITIVES COMPLEX

Connection of the publication with planned research works.The work is a fragment of the research project "Pathogenetic mechanisms of post-stress disorders under conditions of exogenous influences and wartime factors and the search for methods of its correction", state registration number 0124U003313. Introduction.In today's world, where the need for food is growing, manufacturers use various methods to speed up production and extend the shelf life of products.One of these methods is the use of chemicals.Some food additives have seemingly beneficial properties, such as preventing food spoilage, improving its taste and appearance, but the usefulness or harmfulness of their effects is highly controversial and poorly understood [1].Their content in food products is strictly controlled by both national legislation and international standards.The use of certain additives may be allowed in one country but prohibited in another [2,3].However, even if the level of chemical additives does not exceed the permissible limits, their regular consumption can cause allergic reactions and pathological changes in the body.Studies conducted at the University of Southampton (UK) on the chronic and acute effects of artificial colors and preservatives on the behavior of more than 130 children (the mixture included the preservative sodium benzoate and dyes, including Ponceau 4R) showed that mixtures of this composition can affect the behavioral reactions of children, as well as other additives [4,5,6].Of course, our body has a defense mechanism.A significant part of food additives of any nature is excreted from the body after oxidation, reduction, hydrolysis and conjugation processes, which occur mainly in the liver, and therefore, the liver is one of the main organs that suffer from ingestion of a significant amount of food additives or their combinations [7][8][9][10].