الفهرس 
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Abstract
This work aims to study the genotoxic effects of three artificial food colorants by using two type of living organisms, plants (Allium cepa and Vicia faba) and microorganisms (Saccharomyces cerevisiae). And it aims to determine the exposure duration and the concentration of each colorant to be an allowance limit to use it.
Germination, Cytological Study and Molecular Studies of allium bulbs and bean seeds
The percentage of germination in all beans and bulbs treated were lower than the control because these colorants absorption frustrated respiration and nutrient. All of that due to leakage of necessary materials for germinations.
The mitotic index (MI) decreased in coloranted treatments which caused inhibition in cell deviation especially when the concentration of each colorant increased. Generally, all of the primers which have been used in the present work revealed significant variation between treatments specially the sequence of primer (OPC-18) was the highest percentage of polymorphism in A. cepa treated with the food colorants and the sequence of primer (OPA-10) was the highest percentage of polymorphism in V. faba treated with the food colorants. So, it was obvious that these food colorants made changes in genomic DNA in Allium cepa and Vicia faba.
Microbiological studies, Total protein analysis and Enzymatic Activities of Saccharomyces cerevisiae
The synthetic food colorants inhibited the growth of Saccharomyces cerevisiae as in 12h and 24h periods or prevent the growth as in 6 days period and lead to cell death. So, the impact of these food colorants with different concentrations on yeast varies in terms of duration of exposure. As well as, the sizes of treated colonies decreased when the concentrations of each colorant increased. These food colorants made a change in protein profile of yeast.
The colorants did not effect on enzymatic activities because all treatments was like the control except of Ponceau 4R 1% and Tartrazine 1% in Catalase activity which were unlike the control causing inhibition in activity of this enzyme to analyze hydrogen peroxidase and release oxygen.