A review of cytotoxic effects of food additives on brain tissue

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 A review of cytotoxic effects of food additives on brain tissue

Fatemeh Karimi,Farzad Sadri,Azam Soleimani,Sara Azhdari,Samira Karbasi &Seyede Fatemeh HosseiniORCID Icon

Published online: 21 Oct 2025

Cite this article https://doi.org/10.1080/1028415X.2025.2573225

ABSTRACT

Objectives

This review aims to evaluate the impact of food additives on brain tissue, focusing on oxidative stress-related mechanisms and their role in neurodegeneration.

Methods

A comprehensive literature search was conducted using PubMed, Scopus, Web of Science, ScienceDirect, and Springer, covering studies published up to 2025.

Results

Multiple studies indicate that food additives contribute to oxidative stress, leading to a decrease in glutathione (GSH) levels and superoxide dismutase (SOD) activity, while increasing malondialdehyde (MDA) concentrations in brain tissue. These biochemical changes are associated with inflammation and cellular damage.

Discussion

Findings suggest that certain food additives contribute to oxidative stress and other neurotoxic mechanisms, leading to cellular and molecular alterations in neural tissue, including functionally relevant brain regions. Further research is warranted to elucidate their long-term biological effects and inform regulatory decision-making.