Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems

(1) Background: The suitability of certain food colorings is nowadays in discussion because of the effects of these compounds on human health. For this reason, in the present work, the biological effects of six worldwide used food colorings (Riboflavin, Tartrazine, Carminic Acid, Erythrosine, Indigo...

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Detalles Bibliográficos
Autores principales: Merinas-Amo, Rocío, Martínez-Jurado, María, Jurado-Güeto, Silvia, Alonso-Moraga, Ángeles, Merinas-Amo, Tania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560448/
https://www.ncbi.nlm.nih.gov/pubmed/31137639
http://dx.doi.org/10.3390/foods8050176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560448/
https://www.ncbi.nlm.nih.gov/pubmed/31137639
http://dx.doi.org/10.3390/foods8050176

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