EXPERIMENTAL MORPHOLOGICAL ASSESSMENT OF STRUCTURAL CHANGES IN THE LUNGS DURING CHRONIC EXPOSURE TO FOOD DYES AND THEIR PHYTOCORRECTION

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.