Toxicological Effect of Monosodium Glutamate in Seasonings on Human Health

Abstract

The use of seasonings to enhance the flavor of food has been on the increase in recent time. Different types of seasonings are produced daily. The constituent of these flavor-enhancers is unknown to ignorant consumers. They only want to eat food with good taste without consideration of the effect of these additives on their health. These seasonings contain monosodium glutamate (MSG) which really spiced the food. This review focuses on the toxicological effect of monosodium glutamate in seasonings on human health. MSG was found to induce oxidative stress, renal and hepatotoxicity. It increased total protein and cholesterol. It also induces fibroid. MSG increases the number of platelets, bleeding time and clotting time. It adversely perturbed some sex hormones: testosterone, Estrogen and progesterone. It also leads to increase in body weight and thus obesity. However, these effects can be minimized by the consumption of garlic, ginger, and turmeric. Consumption of food rich in vitamins C and E and other antioxidants can also minimize the effect of MSG on human health. Locust bean has been reported to be a good alternative to seasonings containing MSG.