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Results for “Food Coloring Agents”

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At least 19 recordsLinked to original sources
PubMed1975

Reduction of azo food dyes in cultures of Proteus vulgaris.

1. Rates of reduction of a number of azo food dyes were measured in anaerobic cultures of Proteus vulgaris. The rates of colour loss were found to be zero order under conditions in which the concentration of viable cells remained constant. 2. A significant increase in the rate of reduction followed the onset of cell mortality. 3. The zero-order rates correlate with the redox potentials of the dyes. A mechanism consistent with these observations involes an extracellular non-enzymic reducing agent which acts as an electron shuttle between dye and cellular reducing enzymes.

Azo Compounds↗
PubMed1976

Allergy testing, psychological assessment and dietary treatment of the hyperactive child syndrome.

Thirty-one children with behavioural problems and learning difficulties were allergy tested for sensitivity to salicylates, artificial colours and flavours, eighteen children had a positive response, and 15 of these were given the Australian Version of the Feingold K.P. diet. Ninety-three per cent responded with improved behaviour in the areas of overactivity, distractability, impulsiveness and excitability. Sleep and enuresis problems were resolved partially or completely. This study demonstrates that the aforementioned elimination diet significantly affects behaviour.

Child↗
PubMed1979

[Foodstuff additive-induced intolerance reactions].

Additional materials in food and consumers' goods can produce different allergic reactions. The more important additional materials and reactions produced by them are discussed. They introduce to us the phenomenon of the intolerance and the different cross reactions during treatment of the pathomechanism. The causal clearing up of the intolerance reactions is made by provocation tests, with the help of which pathological reactions may be prevented.

Allergens↗
PubMed1979

Food.

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Dietary Carbohydrates↗