Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 10 2014 09 24 Effects of Food Color Additiveson Antioxidant Functions and Bioelement Contents of Liver, Kidney and Brain Tissues in Rats 686 691 EN Mustafa Cemek Department of Bioengineering, Faculty of Chemistry-Metallurgy, Yildiz Technical University, Istanbul, Turkey Mehmet Emin Büyükokuroğlu Figen Sertkaya Saadet Alpdağtaş Ahmet Hazini Abdullah Önül Sadık Göneş JFNR20142106 10.12691/jfnr-2-10-6 2014 07 22 2014 09 17 2014 09 24 A number of chemical food coloring additives are added during processing to improve the appearance of thef oods and drinks. Tartrazine and carmoisine are organic azo dyes widely used in food products, drugs and cosmetics. The present study conducted to evaluate the effects of these food coloring additives via determination of bioelements, oxidant and antioxidant levels in liver, kidney, brain tissues and measurement of antioxidantvitamin levels in serum of rats. Animals were administered in high and low doses of tartrazine and carmoisine for a period of 15 d followed by blood and tissue sample collection for determination of antioxidant vitamin levels in serum and reduced glutathione (GSH), malondialdehyde (MDA) and most important trace and major bioelement contents in tissues. We did not observed any statistically significant changes in antioxidant vitamin levels in serum and in tissue MDA and GSH contents. But we determined the some significant changes about levels of bioelements in rats' liver, kidney and brain tissues exposed to the tartrazine and carmoisine. We concluded that tartrazine and carmoisine affect and alter bioelements levels in vital organs e.g. liver, kidney and brain. This issue should be considered by food manufacturers and consumers always.