Pharmacological correction of changes in the chemical and mineral composition of rat’s skeletal bones by Mexidol after 60-day of Tartrazine administration


Currently, the yellow synthetic azo dye tartrazine is widely used in such industrial fields as pharmy, food and cosmetology. The effects of tartrazine on morphological and functional state of bones as well as ways of correction of changes insufficiently studied. The aim of the study was to establish the possibilities of using Mexidol as a pharmacological corrector for changes in the chemical and mineral composition of skeletal bones in mature rats after 60 days of using tartrazine. The research was carried out on 175 white mature male rats, divided into 5 groups. 1st group - control; 2nd and 3rd groups - 1 ml of tartrazine solution was administered to rats daily intragastrically at dose 750 and 1500 mg/kg body weight respectively for 60 days; 4th and 5th groups - 1 ml of tartrazine solution was administered to rats daily intragastrically at dose 750 and 1500 mg/kg body weight respectively for 60 days and intramuscularly 5% solution of mexidol at dose 50 mg/kg body weight. The periods of observation were 3, 10, 15, 24 and 45 days after the end of 60-days tartrazine administration. The chemical and mineral composition of the humerus, hip bones, and the third lumbar vertebra were studied by gravimetric method. Also the spectrophotometry was used. The application of mexidol is accompanied by smoothing out the negative effect of 60-day tartrazine administration at dose of 7500 and 1500 mg/kg body weight on the mineral and chemical composition of the rat’s skeletal bones from the 15th to the 45th days of observation. The mineral and chemical structure of bones was recovered to control values more quickly in group with the use of tartrazine at dose of 750 mg/kg body weight.


  • Amin, K. A., Hameid II, H. A., & Abd Elsttar, A. H. (2010). Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats. Food and Chemical Toxicology, 48(10), 2994-2999.
  • Bhatt, D., Vyas, K., Singh, S., John, P. J., & Soni, I. (2018). Tartrazine induced neurobiochemical alterations in rat brain sub-regions. Food and chemical toxicology, 113, 322-327.
  • Dermirkol, O., Zhang, X., & Ercal, N. (2012). Oxidative effect of tartrazine (Cas No. 1934-21-0) and new coccin (Cas No. 2611-82-7) azo dyes on CHO cells. Journal of Consumer Protection and Food Safety, 7, 229-236.
  • El-Desoky, G. E., Abdel-Ghaffar, A., Al-Othman, Z. A., Habila, M. A., Al-Sheikh, Y. A., Ghneim, H. K.,... & Aboul-Soud, M. A. (2017). Curcumin protects against tartrazine-mediated oxidative stress and hepatotoxicity in male rats. European Review for Medical and Pharmacological Sciences, 21(3), 635-645.
  • El-Sakhawy, M. A., Mohamed, D. W., & Ahmed, Y. H. (2019). Histological and immunohistochemical evaluation of the effect of tartrazine on the cerebellum, submandibular glands, and kidneys of adult male albino rats. Environmental Science and Pollution Research, 26(10), 9574-9584.
  • Gao, Y., Li, C., Shen, J., Yin, H., An, X., & Jin, H. (2011). Effect of food azo dye tartrazine on learning and memory functions in mice and rats, and the possible mechanisms involved. Journal of food science, 76(6), T125-T129.
  • Hashem, M. M., Abd-Elhakim, Y. M., Abo-EL-Sooud, K., & Eleiwa, M. M. (2019). Embryotoxic and teratogenic effects of tartrazine in rats. Toxicological Research, 35(1), 75-81.
  • Kolb, V.G., Kamyshnikov, V.S. Clinical biochemistry. Minsk. Belarus’, (1976). [in Russian] URL
  • Luzin, V.I., Fastova, O.N., Morozov, V.N., Morozova, E.N., 2019. Macro- and microelement composition of the proximal tibial epyphysis of rats after 60-day administration of tartrazine in different doses. Medicinskaja nauka i obrazovanie Urala, 3: 54-57. [in Russian]
  • Mazurov, V.I., Bolotova, M.E., 2008. The role and place of mexidol in the treatment of metabolic syndrome. RMZh, 15: 1024. [in Russian] URL
  • Merinas-Amo, R., Martínez-Jurado, M., Jurado-Güeto, S., Alonso-Moraga, Á., & Merinas-Amo, T. (2019). Biological effects of food coloring in in vivo and in vitro model systems. Foods, 8(5), 176.
  • Polujektov, N.S. Methods of analysis by flame photometry. M. Himija, (1967.) [in Russian] URL
  • Pupyshev, A.A. Atomic absorption spectral analysis. M. Tehnosfera», 2009. [in Russian]
  • Putri, I., Hintono, A., & Susanti, S. (2018). Optimization of Elephant Foot Yam (Amorphophallus paeoniifolius) extract syrup formula as a nutritive antioxidant drink. International Journal of Sustainable Agricultural Research, 5(1), 1-9.
  • Rebrova, O.Ju. Statistical analysis of medical data. Application of the STATISTICA application package. M. Media Sfera, 2002. [in Russian] URL
  • Sarafanova, L.A., 2004. Food additives: Encyclopedia. 2nd edition. SPb. GIORD, 2004. [in Russian] URL
  • Tkachenko, K. M., Otrishko, I. A., Shebeko, S. K., & Zupanets, K. O. (2019). The anti-apoptic action of the combination containing doxycycline and glucosamine in the experimental treatment of the joint syndrome. Klìnìčna farmacìâ, 23(3), 38-43.
  • Voronina, T.A., (2012). Mexidol: a spectrum of pharmacological effects. Zhurnal nevrologii i psihiatrii, 12: 86-90. [in Russian] URL


This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.