Abstract:
: Food additives draw in customers, enhance food quality, help people lose weight, and substitute sugar in food—all while having a potentially harmful impact on the health of both adults and children.
Aim: To look into the negative effects of saccharin (Sac) on oxidative stress in brain tissue and determine the protective effects of CoQ10 on brain tissue.
Methods: Six groups of ten rats each were created out of the sixty rats. 1st control group, 2nd treated with 20 mg/kg of CoQ10 b.wt. 3rd treated with Sac 1/10 LD50, 4th treated with Sac 1/20 LD50, 5th treated with Sac 1/10 LD50 plus CoQ10 and 6th treated with Sac 1/20 LD50 plus CoQ10. Sac and CoQ10 were taken orally for a duration of thirty days. Then brain oxidative stress tests were performed.
Results: Saccharin at both low and high dosages showed a notable rise in brain oxidative markers (GSSG, NO and 8OHDG) in contrast to the group under authority. However, in contrast, CoQ10 supplementation reduced brain oxidative markers (GSSG, NO and 8OHDG) compared to Sac groups and nearly recovery in comparison with a control cohort.
Conclusions:It is possible to draw the conclusion that saccharin has negative effects on brain tissue and raises oxidative indicators both at low and high dosages. However, applications of CoQ10 showed reduction in brain oxidative stress markers and protection from oxidative damage.
