Author(s): ST.Jadhav*, CG. Kulkarni, MC. Shinkar and KD.Lokhande TA
Colour is a visual perceptual property corresponding in humans to the categories called red,yellow, blue, etc.Science tells us that the way your food looks is almost as important as how it tastes but this is true for the foods that are naturally colourful or the foods coloured with natural dyes. Considering the aesthetic sense, foods have been coloured naturally as well as artificially since long. Ultimate acceptance of artificial colour loaded foods by consumers has favoured tremendous increase in utilisation of synthetic dyes in the market. The bad side of their toxicity is however forgotten many a times. Millions of people are also using hair dyes to improve their appearance and colourful festivals like ‘Holi’(festival of colours in India) has no limits on sprinkling and colouring the body, thus leading to health and ecological problems.In present study, the possible carcinogenicity of the synthetic food colours, hair dyes, and ‘Holi’colour is tested through genotoxicity on Salmonella typhimuriumTA100 strain. In our findings,hair dyes and food colours after S9 metabolic activation were provedto be mutagenic and statistically significant at p<0.05.