Morphological and morphometric changes in capillaries of the hemomicrocirculatory channel of the gingival mucosa during long-term exposure to a complex of food additives

Abstract

Food additives are an important element of the food industry in the 21st century, which not only improve the taste of products, but also increase their shelf life. At the same time, they have negative properties that manifest themselves after a long period of use. The purpose of the experiment was to identify the simultaneous effect of several food additives on the gums, their structure and the changes that occur in them. During the study, it was established that the effect of a complex of food additives (sodium glutamate, sodium nitrite, and Ponseau 4 R) on the vessels of the gums of rats causes a violation of hemodynamic conditions and irreversible violations of the blood supply to the gums. Morphological changes of the capillaries were observed throughout the experiment and are characterized by changes in the thickness of the walls and the diameter of the lumen, which leads to pathological changes in the structural gums and their blood supply. That’s a reason of these experiment. Understanding of mechanisms of influence of food additives will lead us to better treatment of different diseases and prevent of using such number of synthetic chemicals in food industry.

Food additives are an important element of the food industry in the 21st century, which not only improve the taste of products, but also increase their shelf life. At the same time, they have negative properties that manifest themselves after a long period of use. The purpose of the experiment was to identify the simultaneous effect of several food additives on the gums, their structure and the changes that occur in them. During the study, it was established that the effect of a complex of food additives (sodium glutamate, sodium nitrite, and Ponseau 4 R) on the vessels of the gums of rats causes a violation of hemodynamic conditions and irreversible violations of the blood supply to the gums. Morphological changes of the capillaries were observed throughout the experiment and are characterized by changes in the thickness of the walls and the diameter of the lumen, which leads to pathological changes in the structural gums and their blood supply. That’s a reason of these experiment. Understanding of mechanisms of influence of food additives will lead us to better treatment of different diseases and prevent of using such number of synthetic chemicals in food industry.