Food additives for the central nervous system, useful or harmful? An evidence-based review.

IF 3.6 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2025-01-08 DOI:10.1080/1028415X.2024.2433257

Mohammadmahdi Fadaei, Amirhossein Sangi Nasab Lahijan, Davood Jahanmehr, Alireza Ahmadi, Reza Asadi-Golshan

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引用次数: 0

Abstract

Objectives: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.

Methods: A literature search of PubMed, Scopus, and Web of Science was conducted for studies published since 2010. Key search terms included, food additives, neurotoxicity, cognition, and behavior.

Results: It summarizes research findings on additives such as aspartame, stevia, methylene blue, azo dyes, sodium benzoate, and monosodium glutamate. It also covers mechanisms such as oxidative stress, neuroinflammation, and disruptions in neurotransmitter systems. Furthermore, it emphasizes the properties of natural compounds such as garlic (Allium sativum), tetramethylpyrazine, curcumin, licorice root extract (glycyrrhizin), and polyphenols in mitigating CNS damage caused by food additives.

Discussion: Although ongoing studies are expanding our knowledge on the effects of these additives, future CNS research should focus on long-term investigations involving subjects to provide a more comprehensive understanding of the cumulative impacts of different additives and update regulatory standards based on new scientific findings.

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食品添加剂对中枢神经系统有益还是有害？基于证据的回顾。

目的：本文综述了食品添加剂如何影响中枢神经系统（CNS），重点是糖、人工甜味剂、色素和防腐剂的影响。方法：检索2010年以来发表的PubMed、Scopus、Web of Science等文献。关键搜索词包括：食品添加剂、神经毒性、认知和行为。结果：综述了阿斯巴甜、甜菊糖、亚甲基蓝、偶氮染料、苯甲酸钠、味精等添加剂的研究成果。它还涵盖了氧化应激、神经炎症和神经递质系统中断等机制。此外，它还强调了天然化合物如大蒜（Allium sativum）、四甲基吡嗪、姜黄素、甘草根提取物（甘草酸）和多酚在减轻食品添加剂引起的中枢神经系统损伤方面的特性。讨论：虽然正在进行的研究正在扩大我们对这些添加剂的影响的认识，但未来的中枢神经系统研究应侧重于涉及受试者的长期调查，以提供对不同添加剂累积影响的更全面的了解，并根据新的科学发现更新监管标准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.