USE OF Petroselinum crispum AND VITAMIN E TO PROTECT AGAINST CARMOISINE CHANGES IN RATS.

Carmoisine is a food coloring found in many foods, with several restrictions. The aim of this work was to evaluate the hematological and biochemical parameters of blood in Wistar albino laboratory rats after oral administration of carmoisine every day for 6 weeks by dissolving the additive in water. The effect of temperature on parsley was also studied, drying it at different temperatures, then observing at what temperature the amount of ascorbic acid was maintained in the greatest proportion. At most haematological parameters, higher values were observed in rats in the 100 mg carmoisine group compared to the control and parsley groups. Similarly, the biochemical parameters analyzed showed higher values in rats in the group receiving 100 mg carmoisine compared to the control group, and parsley administered to rats was able to bring mean values closer to those obtained in the control group. [ABSTRACT FROM AUTHOR]