الفهرس 
Introduction and Aim of The WorkOnly 14 pages are availabe for public view
 |  | from | 143 |  |  |
| | | from | 143 | | |
Abstract
Preservative additives are substances used to prevent undesirable changes in foods during storage and transportation (Gokoglu, 2019). Sodium Nitrite is an inorganic salt compound with the chemical formula (NaNO2). It is a commonly used preservative food coloring agent, and antimicrobial in fish, meats, and cheeses (Mudan et al., 2020). Sodium Nitrite (NaNO2) causes mutagenicity, carcinogenicity, endocrine disruption, nervous system damage, and respiratory failure after long-term exposure (Elsherbini et al.,2021). Many studies reported that nitrite toxicity increases the production of reactive oxygen species (ROS) and causes oxidative stress (Cheng et al., 2020). Additionally, it induces nitrosylation/oxidation for nucleic acids, proteins, and lipids, leading to neuronal cell death (Di Meo et al., 2016).The influential oxidizing activities of Sodium nitrite have been exerted through oxygen transport (Neth et0al., 2021) restriction mechanisms and the formation of methemoglobin leading to increased inflammatory cytokines production and increased reactive oxygen species (ROS) and destruction of lipid membranes and DNA damage (Hassan et al., 2010; Kuswati et al., 2019; Soliman et al., 2022). Additionally, the brain’s high rate of oxidative metabolic activities and high energy demands, are considered highly susceptible to oxidative injury and subsequent neurodegenerative diseases (Che et al., 2020; Lee and Cha, 2021).