Toxicological Effect of Monosodium Glutamate in Seasoning on Human Health

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