Please use this identifier to cite or link to this item: http://www.arca.fiocruz.br/handle/icict/17843
Title: Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?
Authors: Ferreira, Leonardo Gomes Braga
Faria, Robson Xavier
Ferreira, Natiele Carla da Silva
Bezerra, Rômulo José Soares
Affilliation: Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Inflamação. Rio de Janeiro, RJ. Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Toxoplasmose. Rio de Janeiro, RJ. Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Comunicação Celular. Rio de Janeiro, RJ. Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Comunicação Celular. Rio de Janeiro, RJ. Brasil.
Abstract: Dyes were first obtained from the extraction of plant sources in the Neolithic period to produce dyed clothes. At the beginning of the 19th century, synthetic dyes were produced to color clothes on a large scale. Other applications for synthetic dyes include the pharmaceutical and food industries, which are important interference factors in our lives and health. Herein, we analyzed the possible implications of some dyes that are already described as antagonists of purinergic receptors, including special Brilliant Blue G and its derivative FD&C Blue No. 1. Purinergic receptor family is widely expressed in the body and is critical to relate to much cellular homeostasis maintenance as well as inflammation and cell death. In this review, we discuss previous studies and show purinergic signaling as an important issue to be aware of in food additives development and their correlations with the physiological functions.
Keywords: Daily food
Brilliant Blue Dyes
purinergic signaling
manufactured products
Inflammatory
Infectious diseases
keywords: Aditivos alimentares
Corantes azuis
Sinalização purinérgica
Alimentação diária
Inflamação
Doenças infecciosas
Issue Date: 2016
Publisher: Hindawi Publishing Corporation
Citation: FERREIRA, Leonardo; et al. Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?. International Journal of Food Science, V.2016, Article ID7548498, 13p, 2016.
DOI: 10.1155/2016/7548498
ISSN: 2356-7015
Copyright: open access
Appears in Collections:IOC - Artigos de Periódicos

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