Biochemical & Moleceular Biological Studies on some Food Additives

Over the past 30 years, changes in food technology have revolutionized our food supply. These changes have been accompanied by extensive use of food additives. It has been estimated that the use of food additives have been increased ten-fold between 1955 One of the most common food additives used all over the world is flavor enhancer called Monosodium glutamate (MSG) which is a sodium salt of naturally occurring (non-essential) L-form of glutamic acid, used as an ingredient in various food products. It isFor this our research aimed to study the biochemical and molecular effect of feeding high concentrations of MSG for long time on pregnant female rats, their fetus and the newly born offsprings by studying the ability of MSG to produce oxidative stress on