Comparative Toxicological Evaluation of Synthetic and Natural Food Additives in Rodent Models

Abstract

Food additives are essential for enhancing flavor, appearance, and shelf life, yet their long-term safety remains a concern. This paper compares the toxicological impacts of commonly used synthetic additives (e.g., sodium benzoate, aspartame) and natural additives (e.g., beetroot extract, curcumin) through in vivo rodent studies. Parameters such as organ histology, serum biomarkers, and oxidative stress indices were evaluated. Synthetic additives were found to induce hepatic and renal stress at higher concentrations, while natural additives exhibited better safety profiles. The study proposes a need for reevaluation of permissible limits and supports the gradual shift toward natural alternatives.

Keywords: Food additives, Toxicology, Synthetic vs natural, Oxidative stress, Rodent study