Morphological characterization of the average indices of the subcapsular part of the spleen trabeculae during administration of a complex of chemical food additives at the early stages of experimental studies

Abstract

The food industry has experienced profound transformations over the past centuries. These advancements are primarily driven by large-scale production and distribution processes, fundamentally relying on innovative methods of food manufacturing and preservation. Central to modern food techno logies is the incorporation of food additives, which not only enhance the sensory qualities of food products but also significantly simplify storage, prolong shelf life, and facilitate product distribution for producers and food enterprises. Nevertheless, the simultaneous use of multiple food additives may induce specific morphological alterations in internal organs, particularly those associated with the immune system, potentially affecting their functional capacity. Consequently, investigating potential structural modifications in the connective tissue framework of the spleen – a critical organ in immune system development – is of considerable importance. Understanding these changes is essential to prevent spleen dysfunction and maintain its structural and functional integrity, thereby addressing a significant concern in contemporary medical research.