| Many compounds present in foods,
whether natural or added or produced during processing have already
been tested for mutagenicity or anti-mutagenicity in different
experimental systems. The great number of food colorings available,
both natural and synthetic, has led researchers to assess the
mutagenicity and/or antimutagenicity of these compounds. Some
synthetic colorings have mutagenic potential and their use has
been forbidden in some countries. Many natural colorings tested
have antimutagenic potential in at least one test-system, but
this does not mean that natural colorings are innocuous. The natural
colorant curumina, for example, showed antimutagenic potential
in vivo tests but was mutagenic in vitro tests. This paradox emphasizes
the importance of careful assessment and wide investigation into
the possible mutagenic and/or antimutagenic activity of food colorings.
Key words: Mutagenicity, antimutagenicity, food colorings |
