Scientific Article

A lecturer in the College of Education for Pure Sciences / Department of biology, Asst. Prof. Dr. (Heba Alwan Abdel Salam) obtained an acceptance to publish a tagged scientific article entitled (The Toxic Effects of the Food Additive Butyl Hydroxytoluene on the Body) by the Scientific Articles Committee at the Presidency of the University of Karbala after completing the article for all posting requirements. (Prof. Dr. Heba Alwan Abdel Salam) stated that due to the rapid and increasing consumption of preservatives added to food, this led to the emergence of many studies to reveal the harmful effects of these materials, as humans are exposed on a daily basis to these chemicals in food with increasing Using it for longer periods notices the emergence of many health problems that threaten the life of the individual, and in previous research it was confirmed that the substance butyl hydroxytoluene accumulates in fatty tissues and spreads more in humans than in mice, and this difference may be due to the difference in metabolism, in a study Conducted on rats before BHT was used orally after exposure to heat. A significant decrease was observed in the locomotor activity of rats dosed with heated BHT after they took a dose of 250 mg / kg and 500 mg / kg, in addition to heart muscle atrophy, inflammation, pulmonary emphysema, and cell degeneration. Neuropathy, pathological histological changes in the brain, and behavioral activities of organisms. The researchers suggest that heating BHT could be the cause of the formation of free radicals from lipid peroxidation that arise from chemical and thermal processes in Different foods, which leads to an imbalance in functions, sensory and motor characteristics, and many serious pathological changes. In addition to causing many pulmonary disorders and acute poisoning.