EXPERIMENTAL MORPHOLOGICAL ASSESSMENT OF STRUCTURAL CHANGES IN THE LUNGS DURING CHRONIC EXPOSURE TO FOOD DYES AND THEIR PHYTOCORRECTION
Azimova Z.S.Department of anatomy, clinical anatomy (OSTA) of Bukhara state medical Institute named after Abu Ali ibn Sino, Bukhara, Uzbekistan
Zenodo (CERN European Organization for Nuclear Research)repository2026
ABI
Abstract
Food additives are widely used in the food industry to extend the shelf life of products, improve their organoleptic properties, and optimize production technologies. Currently, most food products contain various additives, although not all of them have a negative impact on human health. The "E" label is not a direct indicator of a product's hazard and requires a scientifically based assessment that takes into account potential biological effects.
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