Effects of Tartrazine and Quercetin administration on rat liver tissues

Aim: To examine the effects of Tartrazine, a common food dye, and Quercetin, considered a preservative, on liver tissues. Material and Method: The study was conducted on female Wistar albino rats bred at the İnönü University Experimental Animal Production and Research Center. Thirty-two rats, weighing 225 ± 25 grams, were divided into four groups: Control, Tartrazine, Quercetin, and Tartrazine + Quercetin. The substances were administered daily at the same time for 30 days. Afterwards, liver tissues and blood samples were collected and analyzed. Findings: An increase was noted in oxidant parameters, while decreases were seen in antioxidant parameters, inflammation markers, and histopathological deterioration in liver tissue. There was also an increase in oxidative stress index, inflammation markers, and liver function tests in serum samples of the tartrazine group. In the quercetin group, antioxidant parameters in liver tissue increased, whereas oxidant parameters, inflammation markers, and inflammation and liver function tests in serum samples decreased. Improvements in both biochemical and histopathological parameters were observed with the concomitant administration of quercetin compared to the tartrazine group. Conclusion: Tartrazine caused hepatotoxicity by increasing oxidative stress and inflammation in the liver tissues. Additionally, it led to widespread damage by elevating inflammation and worsening liver function test results in blood samples. Quercetin, however, showed strong antioxidant and anti-inflammatory effects. We recommend daily use of quercetin to protect the liver from the harmful effects of tartrazine