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Tartrazine-induced nephrotoxicity via oxidative and genotoxic pathways in rats: Regulatory insights and the nephroprotective role of curcumin
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DOI：10.1016/j.yrtph.2026.106084.png)
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Abstract
En 中文
This study evaluated tartrazine-induced nephrotoxicity and the protective effects of curcumin in rats. Thirty-five male Wistar albino rats were assigned to five groups (n = 7): control; tartrazine 10 mg/kg/day; tartrazine 100 mg/kg/day; tartrazine 10 mg/kg/day + curcumin 20 mg/kg/day; and tartrazine 100 mg/kg/day + curcumin 20 mg/kg/day. After 21 days, blood and kidney samples were analyzed for biochemical, oxidative, genotoxic, and histopathological changes. High-dose tartrazine significantly elevated serum urea and creatinine levels compared with controls (urea, p = 0.033; creatinine, p < 0.001), indicating renal dysfunction. Curcumin co-treatment mitigated these elevations. Total antioxidant status (TAS) was elevated by tartrazine exposure but decreased with curcumin supplementation (p < 0.001), total oxidant status (TOS) showed a non-significant increasing trend and was reduced by curcumin. Compared to the control group, MDA levels decreased with low-dose tartrazine and increased with high-dose tartrazine, while curcumin supplementation increased levels (p < 0.05). Comet assay and histopathological analyses confirmed dose-dependent DNA and tissue damage, both of which were alleviated by curcumin. Overall, short-term tartrazine exposure may induce renal biochemical, oxidative, and genotoxic alterations in rats under experimental conditions, particularly at doses exceeding the ADI level. The antioxidant properties of curcumin may mitigate the negative effects of food dyes.
Keywords:
Tartrazine
Curcumin
Kidney toxicity
Oxidative stress
DNA damage
Regulatory toxicology
Risk assessment
Food safety
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