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Food, as a basic need for all human and animals, must become wholesome and safe. It is only nutritive when it is pure, fresh and free from hazardous matters (Jonnalagadda et al., 2004). Food coloring is controversial and premier public hazard affecting the quality of life. Due to illiteracy and poor knowledge of food colors, many industries use banned and synthetic colors to add in varieties of food products (Jeannine, 2003).

In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters