Food Additives:Biochemical and Molecular Biological Studies

Over the past 30 years, changes in food technology haverevolutionized our food supply. These changes have been accompanied byextensive use of food additives. It has been estimated that the use of foodadditives have been increased ten-fold between 1955 and 1985. Complexformulations of products have led to the use of ”cocktails” of additiveswithin a single product in order to achieve different complementaryeffects.No one take such controversy like MSG, up till now there is nocomplete agreement about the safety of MSG. It is recognized by WHOas generally recognized as safe, and so there is no limitation on its use asan ingredient of various food products, but its use has been questioneddue to number of reports describing its toxic effects as manifested asChinese restaurant syndrome., and many literatures reported thatIngestion of high concentrations of MSG causes the appearance of manydiseases especially neurological diseases, oxidative stress and obesity thatmay be predisposing for many other dangerous disease likeatherosclerosis and coronary heart diseases. So, its concentration in foodmust be controlled.Obesity is considered a universal problem that increases during lastcascades, not only in developing countries but also in America andEurope, for this our research aimed to study the biochemical andmolecular effect of MSG administration by different doses on adult malerats and trying to determine its relationship with obesity as an inducer andreach to dangerous doses to introduce some results that may be useful indetermining optimum dose ofMSG.