Artificial food colorants inhibit superoxide production in differentiated HL-60 Cells

Hang Qi, Machiko Kawagishi, Motoko Yoshimoto, Hiroshi Takano, Beiwei Zhu, Yasuaki Shimoishi, Mikiro Tada, Yoshiyuki Murata, Yoshimasa Nakamura

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


We tested synthetic food colorants for their antioxidative potential by the in vitro superoxide generation assay in differentiated HL-60 cells in response tophorbol ester. Among the 12 colorants tested, such fluorescein-type red colorants as rose bengal showed potent inhibitory activity without any cytotoxicity under dark conditions. The intracellular accumulation and superoxide anion scavenging effect of rose bengal were at least partly involved in the inhibitory activity.

Original languageEnglish
Pages (from-to)1725-1728
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Issue number8
Publication statusPublished - 2010


  • Food colorant
  • HL-60 cell
  • Rose bengal
  • Superoxide
  • Xanthine oxidase

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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