Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp <i>Artemia franciscana</i>

Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp <i>Artemia franciscana</i>

The food industry widely uses dyes from animal and plant sources, but their discharge into water bodies can harm aquatic animals. Red food dyes increase reactive oxygen species (ROS) production, disrupting redox homeostasis in <i>Artemia franciscana</i> nauplii, although the underlying m...

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Main Authors: Gianluca Fasciolo, Gaetana Napolitano, Maria Teresa Muscari Tomajoli, Eugenio Geremia, Adriana Petito, Carlos Gravato, Andreia C. M. Rodrigues, Ana L. Patrício Silva, Chiara Maria Motta, Claudio Agnisola, Paola Venditti
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Antioxidants
Subjects:
E120
E124
ROS production
oxidative damage
antioxidant enzymes
antioxidant capacity
Online Access:https://www.mdpi.com/2076-3921/14/6/634
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