IMPORTANCE OF FOOD ADDETIVES

Аннотация

This article examines the significance, biochemical properties, and potential health effects of food additives, with particular emphasis on titanium dioxide (E171) and aluminium (E173). These substances have been used in the food industry to improve the appearance and technological characteristics of certain products. The study combines an overview of existing toxicological research with a description of experimental methods involving Wistar rats maintained under laboratory conditions. Histological and biochemical approaches are considered for investigating the potential biological effects of these additives. Particular attention is paid to the possible accumulation of titanium dioxide particles, oxidative stress, inflammatory responses, and genotoxicity concerns. The article also discusses the potential toxicity of aluminium exposure and its effects on different physiological systems. Existing scientific evidence highlights the importance of evaluating exposure levels, particle characteristics, and long-term health risks. The study emphasizes the need for further toxicological investigations, careful safety assessment, and appropriate regulatory measures to protect public health.