Effect of monosodium glutamate on hepatotoxicity and nephrotoxicity: A mini review

Abstract

Seasonings are now utilised more regularly to enhance the flavour of food. Monosodium glutamate (MSG) has gained popularity in the food processing industry during the past 30 years. Numerous researches have found that MSG is a problematic substance because of the negative impact it has on both people and animals. The main focus of the present review is the toxicological effects of monosodium glutamate on body weight, biochemical parameters, hepatic and renal toxicity, and the history, chemical composition, and use of MSG as a food additive. This review's objective is to educate readers about the negative health effects of MSG.