Erdemli, ZeynepZayman, EmrahGokturk, NurcanGul, MehmetDemircigil, NursenaLevent, Ayse BetulAylaz, Bulent2025-10-242025-10-2420251381-34551744-4160https://doi.org/10.1080/13813455.2025.2531121https://hdl.handle.net/20.500.12899/3540The present study examined the effects of Tartrazine, a common industrial food colourant, on the pancreas and the protective role of Thymoquinone. Thirty-two Wistar albino male rats were randomly divided into four equal groups: Control, Tartrazine, Thymoquinone, and Tartrazine + Thymoquinone. The rats received Tartrazine and Thymoquinone treatments for 21 days. At the end of this period, pancreatic tissues and blood samples were collected for analysis. Tartrazine administration elevated malondialdehyde (MDA), total oxidant status (TOS), and oxidative stress index (OSI) levels, while decreasing glutathione (GSH), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT), and total antioxidant status (TAS) in pancreatic tissue. It increased glucose, total cholesterol, triglycerides, and LDL levels, while decreasing insulin and HDL levels in blood samples. Tartrazine administration aggravated pancreatic histopathology and enhanced Caspase-3 positive immunoreactivity. Thymoquinone administration reduced the harmful effects of Tartrazine on biochemical and histopathological parameters. Tartrazine administration negatively impacted pancreatic tissue and blood samples. The increased oxidant capacity and oxidative stress led to these harmful effects. Conversely, Thymoquinone alleviated oxidative stress by increasing antioxidant capacity and could act as a protective agent.eninfo:eu-repo/semantics/closedAccessTartrazine; thymoquinone; pancreas; oxidative stress; ratsArticle10.1080/13813455.2025.253112140638124WOS:001526084000001N/A