The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 210-215
Received: Mar. 20, 2014; Accepted: May 9, 2014; Published: May 30, 2014
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Authors
E. Al-Shammari, Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa
R. Bano, Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa
S. Khan, Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa
I. Shankity, Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, University of Hail, Hail, Ksa
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Abstract
Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
Keywords
Preservative, Flavouring Agent, Food Additive, Neutrophils, Oxygen Free Radicals
To cite this article
E. Al-Shammari, R. Bano, S. Khan, I. Shankity, The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 210-215. doi: 10.11648/j.ijnfs.20140303.23
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