Drug discovery involves identifying therapeutic targets, designing lead compounds, and developing drugs through testing, modeling, and clinical trials. Molecular modeling helps determine physicochemical properties in computer-aided drug design. Food colors can be natural, derived from plants and foods, or artificial, produced from petroleum. They serve purposes like identification, preservation, and decoration, but some artificial dyes have been linked to health issues like cancer and hypersensitivity. Both industries rely on identifying safe and effective ingredients through research on properties, applications, and human health impacts.

1. Drug discovery and food colour.
Presenting by – Umesh kumar

2. Drug discovery
Drug discovery is the process by which drugs are discovered or
designed to treat the causes or the symptoms of diseases.
Active Ingredients
Identify
Target identification -the
function of a possible
therapeutic target
(gene/protein) and its role
in the disease to prevent
Lead
molecule
screening
ADME , Toxicity & PK
Design
Development
Modeling

3. Drug designing
Drug design is the inventive process of finding
new medications based on the knowledge of a
biological target (lead compound).
molecular modification of lead compound
Target receptor
(Agonist/ Antaginist)
ADME & Bioavailability
PK, Exploitation of side
effects of existing drug.
Mechanism of action
Molecular modeling

4. Molecular modeling
Molecular modeling describes manipulation of
3-D structure of chemical and biological
molecules, along with determination of
physicochemical properties in CADD
Complex

5. Drug database
• Drug databases are sites where information about drugs
and medications are stored, and one of the largest (and most
commonly used) drug databases is compiled by the FDA.

6. Drug properties
• It is defined as those compounds that have
sufficiently acceptable ADME properties and
sufficiently acceptable toxicity properties to
survive through the completion of human

7. Applications

9. • FOOD-
A food or nutrient, that provides health benefit(prevention & treatment)
• COLOUR- A colour is a dye, pigment or substance that can reaction with
other substances when added or applied to food.
COLOURING AGENT
Identification
Decorative
Fresher naturally occurring colour
Nutritional value

10. History of food colours
• Around 1200 BC (Brown age), Cleopatra and others added saffron in butter as first
colourant to put a rich yellow colour.
• Around 1500 BC, candy makers in Egyptian cities added natural extracts in wine to
improve the products appearance.
• In 1856, William Henry Perkin discovered the first artificial organic dye, called "mauve"
by oxidizing aniline while trying to form an anti malaria drug (quinine).
• In 1962, the first EU directive, focussing on the use of colorants in foods was published,
36 colours (20natural & 16 artificial) were considered safe for human consumption.
• In 2009, Barry Callebaut's alized IBC brand specialized in colour & printing technology in
food applications has lauched Power Flowers by tempering cocoa butter and 40%
coloring age.
• in recent years and have experienced great success in the food industry.
Since the approval by the United States FDA of spirulina in 2013 and the
also by the European Union, Spirulina became the first natural blue
available.

11. Two General Types
•1. Natural
• Pink: strawberries, raspberries.
• Red: beets, tomato.
• Orange: carrots, paprika, sweet
potato.
• Citrus red; red orange
• Yellow: saffron, turmeric.
• Green: matcha, spinach.
• Blue: red cabbage + baking soda.
• Blue2- indigo
• Purple: blueberries, purple sweet
potato.
• Brown: coffee, tea, cocoa.
2. Artificial
•Sunset yellow-petroleum
•Quinolone yellow-sodium salts
•Tartrazine- trisodium salt of
tartrazine acid
•Brilliant blue - metal, leather, glass
and polymers or other substrates.
•Allura red- sodium chloride and
sodium sulfate
•Red Dye 40 –petroleum
•Yellow5,6

12. Applications
Pharmaceuticals industries-
1. Colouring agents - pharmaceutical dosage form. The main
categories of dosage form that are colored are:
• Solid dosage form: Tablets: core tablet (within granules) or coated
tablet (within coating materials) and Hard or soft gelatin capsules:
Within capsule shell or coated beads.
• Oral liquids dosage form such as solution, syrup, suspension, elixir.
• Semisolid dosage forms such as creams, ointments, and pastes.

13. Food Preparation
• Gives identity to foods.
• Preserves flavors and vitamins which can be damage by
• Serves decorative purposes
• Neutralizes- colour loss due to light, air, extremes of
and storage conditions.
• Providing variety to wholesome and Nutritious food that
demand for better taste
• Used as food or drink additives to change colour
• Improves the nutritional value of food.
Bakery
Beverage (manufacturing of cold
drinks)
confectionery items
Cosmetics
Dairy and Ice cream

14. Effect on human health
• 1. INCREASES INFLAMMATION AND DISRUPTS
FUNCTIONING OF THE IMMUNE SYSTEM.
• 2. CONTAIN CANCER-CAUSING, TOXIC
CONTAMINANTS.
(Red 40, Yellow 5, and Yellow 6)
• 3. MAY CAUSE CANCEROUS TUMOR
DEVELOPMENT. SOME OF THE MOST COMMONLY
USED FOOD DYES ARE LINKED TO MANY
DIFFERENT FORMS OF CANCER:
• Citrus Red 2
• Red 3 ,Blue 2 ,Red ,Yellow 6
• 4. CAUSES HYPERSENSITIVITY, ESPECIALLY IN
CHILDREN.
• Red 40 ,Yellow 5
Banned coluor agent- A few colouring agents such as tartrazine, sunset yellow,
carmoisine, ponceau 4R, erythrosine and brilliant blue FCF were banned by the
government(FDA) for some food items.