NATURAL FOOD  COLOURS Vs SYNTHETIC FOOD COLOURS: A HEALTHY PERSPECTIVE

Navya Udayagiri

Udayagiri Navya Priyadarshini Institute of Pharmaceutical Education and Research, 5TH Mile, Pulladigunta, Guntur-522017, Andhra Pradesh, India.
navyasrini624@gmail.com

Abstract

Cancer is complex and multifactorial disease that continues to be a major health concern worldwide. In spite of significant advances in conventional cancer curatives, there is a growing interest in exploring volition and complementary approaches to cancer treatment. Herbal natural products have been used for centuries in traditional drug to prevent and treat various conditions, including cancer. This review highlights the eventuality of herbal natural products as anti-cancer agents, focusing on their bioactive composites. This review explores the use of various parts of herbal medicinal plants and their active phytoconstituents in the prevention and treatment of various types of cancer. A comprehensive survey of literature was conducted using the multiple databases to identify anticancer medicinal plants and their uses. Identified herbs exhibit therapeutic effects via mechanisms such as inhibition of cancer-promoting enzymes and hormones, activation of DNA form processes, reduction of free radical revolutionary conformation, and Improvement of the immune system. Medicinal plants are majorly contributed to inhibiting the progression of cancer. Herbal anti-cancer medicines offer therapeutic advantages, particularly selective toxicity against cancer cells, reducing the adverse side effects associated with conventional chemotherapy. Multiple studies and clinical trials are investigating their efficacity, safety and mechanisms of action on different of cancers such as lung, prostate and, breast carcinoma.

Keywords: Anthocyanins, carotenoids, colorants, dyes, food colour, flavonoids, natural colours, plant pigments, synthetic colours, toxicity

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