Journal of Cell Science and Mutation

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Research Article - Journal of Cell Science and Mutation (2018) Volume 2, Issue 1

Protective and genotoxic effect of food coloring

Food additives adding to food and some drinking to protect taste or improve its flavor and quality, it has been used for centuries to help ease processing, packaging, and storage. Food additives are classified as colors, antimicrobial agents, anti-fungal agents, and flavor enhancers. Antimicrobial agents including salts, sorbic acid, vinegar and calcium propionate are used in the products like salad dressings, margarine, cheese and pickled foods. Antioxidant agents such as vitamin C, vitamin E, BHT and BHA are using in the foods containing high fats. Food additives are significant in drinking and food manufacturing firms

Author(s): Mostafa Norizadeh Tazehkand

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