Does Dietary Monosodium Glutamate Cause Neuro-toxicity on The Central Nervous System? A Review
محل انتشار: دوفصلنامه بیوتکنولوژی گیاهی، دوره: 4، شماره: 1
سال انتشار: 1401
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 126
فایل این مقاله در 8 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_PBP-4-1_008
تاریخ نمایه سازی: 10 خرداد 1401
چکیده مقاله:
Monosodium glutamate (MSG) is an additive which is substantially applied in commercially processed foods in order to increase the flavor and sapidity and make a unique flavor which cannot be provided by any other ingredient. Since the discovery of endogenous amino acid glutamate (as a neurotransmitter) in human body, the possible toxicity of exogenous glutamic acid has attracted the attention of numerous scholars. Accordingly, various animal studies have been documented on toxic impacts of MSG on different parts of the body including central nervous system, liver, adipose tissue, reproductive organs, and other systems. Thus, since that time, the safety of MSG has repeatedly been checked and reaffirmed within the scientific communities due to the contradict results. This literature review article specifically aimed to discuss the probable safety of dietary MSG for central nervous system and also provide an integrated information from several studies documented on possible neurotoxic effects of monosodium glutamate on glutamate receptors of Central Nervous System in order to elevate the public awareness about it. Collecting the results of all studied articles seems to supports the hypothesis of safety. In fact, it seems that MSG as a food additive within the limited amounts as well as natural levels of glutamic acid which is present in food supplies provides no serious hazard to the human CNS.
کلیدواژه ها:
نویسندگان
Shiva Ghareghani
Pharmacology Department, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
Parisa Sadighara
Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Sayedeh Mahsa Khodaei
Department of Nutrition, Health and Food Safety, Isfahan University of Medical Sciences, Isfahan, Iran
Mohadeseh Pirhadi
Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
مراجع و منابع این مقاله:
لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :