Protective Role of Folic Acid against Tartrazine-induced Hepatotoxicity in Nile Tilapia: Bridging the Biochemical Complexity and Clinical Reliance

Tartrazine, a synthetic azo dye commonly used as a food colorant, has been implicated in various adverse health effects, including hepatotoxicity. It has been associated with multiple adverse health outcomes, including renal dysfunction. Contamination of tartrazine occurs in various aquatic systems to certain extent by direct exposure from manufacturing bodies or additionally through hotel kitchen run-off water, leftover food and drinks. This study aimed to evaluate the hepatotoxic effects of tartrazine on Oreochromis niloticus (Nile tilapia) and to assess the potential protective role of Folic acid as a dietary intervention which showed promising anti-inflammatory action in many studies.

This study investigates the hepatotoxic effects of tartrazine on Oreochromis niloticus (Nile tilapia) and explores the potential mitigation of these effects through dietary intervention of folic acid. O. niloticus specimens were exposed to tartrazine through water medium over a specified period. Hepatotoxicity was assessed through biochemical parameters including liver enzyme activities and histological analysis.

Histological examination confirmed hepatocellular degeneration and necrosis.Results revealed a significant increase in liver enzyme activities, indicating hepatocellular damage suggestive of oxidative stress, in tartrazine-exposed fish. To mitigate tartrazine- induced hepatotoxicity, a dietary compound, in this case, folic acid, was administered to another group of fish concurrently exposed to tartrazine. Biochemical analysis showed that fish receiving the dietary intervention exhibited reduced liver enzyme activities compared to the tartrazine-only group. Histological examination of liver tissues from the intervention group revealed amelioration of hepatocellular damage, with reduced signs of degeneration and necrosis compared to the tartrazine-only group.These findings suggest that the dietary compound effectively mitigated tartrazine-induced hepatotoxicity in O. niloticus by attenuating oxidative stress and enhancing antioxidant defenses.