TYPICAL REPRESENTATIVE OF FINE PARTICULATE FOOD ADDITIVES: TITANIUM DIOXIDE AND ITS EFFECTS ON THE HUMAN BODY, INCLUDING THE INDUCTION OF VARIOUS PATHOLOGICAL PROCESSES – CONTEMPORARY PERSPECTIVES

Zaripova Oysara Olimjon qizi

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Zaripova Oysara Olimjon qizi ##default.groups.name.author##

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Fine particulate food additives, titanium dioxide, neurotoxic, gastrotoxic, hepatotoxic effects.

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In today’s world, humanity's lifestyle, living conditions, increased social welfare, improved working conditions, and higher annual incomes demand the development of all sectors of society. This includes the food production industry, where product quality, shelf life, appearance, uniqueness, color, packaging, and extended preservation characteristics are highly valued by consumers. These factors have led specialists to improve the processing stages of products. The widespread use of food additives has become the primary means to meet these demands. These additives drastically change the organoleptic properties of products and contribute to their long shelf life. The major contributors to this group of additives are fine particulate food additives, such as titanium dioxide (E171), iron oxide (E172), gold (E175), silver (E174), silicon dioxide (E551), and others.

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Zaripova Oysara Olimjon qizi

assistant of the Department of Pathological Physiology of the Bukhara State Medical Institute

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