Acid Red 180 è un composto chimico, un colorante sintetico azoico rosso conosciuto anche come CI 18736

Nome chimico: 

disodium;4-chloro-2-methyl-6-[(3-methyl-5-oxo-1-phenylpyrazol-2-id-4 yl)diazenyl]phenolate;chromium(3+);hydron

A cosa serve e dove si usa

Cosmetica

Ingrediente cosmetico soggetto a restrizioni  IV/41 come Voce pertinente negli allegati del regolamento europeo sui cosmetici n. 1223/2009. Sostanza o ingrediente segnalato: 

Disodium hydrogen bis[5-chloro-3-[(4,5-dihydro-3-methyl-5-oxo-1-phenyl-1H-pyrazol-4-yl)azo]-2-hydroxybenzenesulphonato(3-)]chromate(3-)

Colorante. Questo ingrediente ha la funzione primaria di colorare la soluzione in cui è inserito in modo temporaneo, semi-permanente o permanente, sia da solo che in presenza dei componenti complementari aggiunti per la colorazione.

Sicurezza

Il problema legato ai coloranti azoici (monoazo o diazo) è la degradazione fotocatalitica che porta ad un'eventuale ossidazione ed alla successiva formazione di impurità come le ammine aromatiche alcune delle quali svolgono attività cancerogena (1).

 E' un ingrediente che ha qualche controindicazione importante riguardante il profilo salutare: da utilizzare esclusivamente in prodotti cosmetici che hanno contatto con la pelle per breve tempo.

Molecular Formula    C₃₄H₂₇Cl₂CrN₈Na₂O₄⁺²

Molecular Weight     780.5 g/mol

CAS    6408-26-0

EC number 229-051-9

UNII

DTXSID501014667

Synonyms: 

CI 18736

Bibliografia________________________________________________________________________

(1) Chung KT, Stevens SE Jr, Cerniglia CE. The reduction of azo dyes by the intestinal microflora. Crit Rev Microbiol. 1992;18(3):175-90. doi: 10.3109/10408419209114557.

Abstract. Azo dyes are widely used in the textile, printing, paper manufacturing, pharmaceutical, and food industries and also in research laboratories. When these compounds either inadvertently or by design enter the body through ingestion, they are metabolized to aromatic amines by intestinal microorganisms. Reductive enzymes in the liver can also catalyze the reductive cleavage of the azo linkage to produce aromatic amines. However, evidence indicates that the intestinal microbial azoreductase may be more important than the liver enzymes in azo reduction. In this article, we examine the significance of the capacity of intestinal bacteria to reduce azo dyes and the conditions of azo reduction. Many azo dyes, such as Acid Yellow, Amaranth, Azodisalicylate, Chicago Sky Blue, Congo Red, Direct Black 38, Direct Blue 6, Direct Blue 15, Direct Brown 95, Fast Yellow, Lithol Red, Methyl Orange, Methyl Red, Methyl Yellow, Naphthalene Fast Orange 2G, Neoprontosil, New Coccine, Orange II, Phenylazo-2-naphthol, Ponceau 3R, Ponceau SX, Red 2G, Red 10B, Salicylazosulphapyridine, Sunset Yellow, Tartrazine, and Trypan Blue, are included in this article. A wide variety of anaerobic bacteria isolated from caecal or fecal contents from experimental animals and humans have the ability to cleave the azo linkage(s) to produce aromatic amines. Azoreductase(s) catalyze these reactions and have been found to be oxygen sensitive and to require flavins for optimal activity. The azoreductase activity in a variety of intestinal preparations was affected by various dietary factors such as cellulose, proteins, fibers, antibiotics, or supplementation with live cultures of lactobacilli.